Almond-Cornflake Ring With Peaches And Cream

Course : Fruits
Serves: 6
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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
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 / Directions:

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.

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