Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          peaches -- sliced
   1      tablespoon    light brown sugar -- packed
     1/2  cup           heavy cream
   2      teaspoons     sugar
     1/2  teaspoon      pure vanilla extract
   2      tablespoons   sliced almonds
                        ***ALMOND CORNFLAKE RING***
   1      cup           light brown sugar -- packed
     1/3  cup           milk
   3      tablespoons   butter or margarine
   2      tablespoons   light corn syrup
   4      cups          cornflakes
     3/4  cup           almonds -- chopped and toasted

Preparation:

1. Toss peaches with brown sugar in bowl; chill. 2. Whip cream to soft peaks in deep 1-quart bowl. Mix in sugar and vanilla; beat until stiff. 3. Fill Almond Cornflake Ring with some of the cream and some of the peach mixture; sprinkle with almonds. 4. Cut ring into 1/2-inch slices. 5. For each serving, place 2 or 3 slices Almond Cornflake Ring on dessert plate. Top with peaches and cream; pass remaining peaches and cream separately. Almond Cornflake Ring Makes one 8-inch ring 1. Combine brown sugar, milk, butter and corn syrup in heavy 2-quart saucepan; bring to a boil over medium heat, stirring. 2. Cook to 238 F. (soft-ball stage) on candy thermometer. 3. Meanwhile, generously butter an 8-inch ring mold and a large mixing bowl; toss cornflakes and almonds in buttered bowl. 4. Pour hot syrup over cornflake mixture; toss quickly to coat 5. Pack into ring mold; set aside 10 minutes. 6. Run a thin knife around inside edges of mold; invert onto serving plate. 7. Cool completely before filling and serving.