Rating: 1.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Lisa Donovan
Recipe by Southern Living June 2015

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Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
40 mins
total:
3 hrs 10 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour water to a depth of 1 1/2 inches into a 3 1/2-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer. Whisk together eggs and sugar in a 2 1/2-qt. glass bowl. Place bowl over simmering water, and cook, whisking constantly, 5 to 6 minutes or until mixture becomes slightly thick and sugar dissolves. Remove from heat.

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  • Place gelatin in a small bowl, and gradually add 1/4 cup boiling water, whisking constantly until gelatin is completely dissolved.

  • Beat egg mixture at high speed with a handheld electric mixer 8 to 10 minutes or until ribbons form on surface of mixture when beater is lifted. Add gelatin mixture, and beat 1 minute. Fold in peach preserves and salt.

  • Beat heavy cream in a medium bowl at medium-high speed 2 to 3 minutes or until soft peaks form. Fold one-third of whipped cream into egg-and-preserves mixture; gently fold in remaining whipped cream.

  • Spoon filling into baked crust; arrange peach slices over filling. Cover with plastic wrap, and freeze 2 hours. Dollop with Sweetened Whipped Cream just before serving.

  • Tip: When beating the egg mixture, stop the mixer occasionally, and lift the beater. If drips form ribbons that hold shape for 1 to 2 seconds on surface of mixture, you're ready to add the gelatin.

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