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Ingredients
- 1 (16 ounce.) can cling peach slices
- 2 tbsp. Kirsch
- 2 tbsp. Cointreau
- 1/8 teaspoon salt
- 3 tbsp. sugar
- 4 egg whites
- 3 egg yolks
- 1/8 teaspoon cinnamon
Directions
- Drain peaches. Puree peaches in blender or possibly force through sieve. Sprinkle pureed peaches with Kirsch, Cointreau, salt and sugar. Place in saucepan and heat to scalding. Remove from heat and cold to lukewarm. Beat in egg yolks. Beat egg whites with cinnamon till stiff. Fold peach-egg mix into egg whites. Turn batter into buttered 1 1/2 qt souffle dish. Bake in 425 degree oven for 20 min. Serve immediately. Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 66g | |
| Calories 211 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 291mg | 12% |
| Potassium 3mg | 0% |
| Total Carbs 38.06g | 10% |
| Dietary Fiber 0.2g | 1% |
| Sugars 37.77g | 25% |
| Protein 0.01g | 0% |
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