Peach Baked Alaskas with Spiced Peaches and Raspberries

Peach Baked Alaskas with Spiced Peaches and Raspberries
Photo by Jacqueline Hopkins

Ingredients

  • 1 cup powdered sugar
  • 8 large egg whites
  • 1 quart 2 pints peach ice cream
  • ¼ teaspoon cream of tartar
  • Spiced Peaches and Raspberries
  • 1 16-ounce frozen all-butter pound cake

Cut pound cake on diagonal into eight 1/2-inch-thick slices. Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream. Transfer to baking sheet. Freeze until firm, about 1 hour. Beat egg whites and cream of tartar in large bowl until soft peaks for...

View full recipe at Epicurious

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