3 cups fresh peach puree (about 8 medium peaches)
2 tablespoons lemon juice
3/4 cup granulated sugar
1/4 teaspoon almond extract
2 envelopes unflavored gelatin
1/2 cup water
1 package (3 ounces) ladyfingers
2 tablespoons dry sherry
2 cups heavy cream
2 tablespoons confectioners' sugar
6 peach slices

Directions:
In medium bowl, combine peach puree, lemon juice, granulated sugar, and almond extract; stir to dissolve sugar. In small saucepan, sprinkle gelatin over water; let stand 5 minutes to soften. Stir over low heat until completely dissolved. Blend gelatin into peach puree mixture.

Set bowl in larger bowl filled with ice, stirring occasionally, until consistency of unbeaten egg white, 15 to 20 minutes.

Meanwhile, brush cut sides of ladyfingers lightly with sherry. Line bottom of 7 cup charlotte or straight sided mold with waxed paper. Line inside of mold with half of split ladyfingers, cut side inside.

In a large bowl, with electric beater at high speed, beat 1 1/2 cups cream until stiff. With wire whisk or rubber spatula, carefully fold gelatin mixture into cream. Turn out into prepared pan. Cover top with remaining ladyfingers, cut side down. Refrigerate until firm, 8 hours or overnight.

To serve: Run spatula around edge of mold to loosen. Invert onto serving plate. If necessary, place hot damp dishcloth over bottom of mold; shake to release. Remove waxed paper. In medium bowl, combine 1/2 cup heavy cream and confectioners' sugar. With electric beater, beat until stiff.

Turn out into pastry bag with number 5 tip. Use to decorate top with rosettes. Garnish with peach slices. Refrigerate until ready to be served.

Makes 8 servings.

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