|Chopped peeled peaches||2 Cup (32 tbs) (Fresh)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Almond extract||1⁄8 Teaspoon|
|Lady finger||24 , split lengthwise|
|Peach preserves||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Press peaches through a sieve with the back of spoon, put through a food mill, or puree in a blender.
In a small saucepan combine gelatin and sugar; add water.
Heat and stir till sugar and gelatin dissolve.
Add pureed peaches, lemon juice, and almond extract; gradually stir into unbeaten egg whites.
Cool to room temperature.
Mean while, spread half of the ladyfinger halves with peach preserves; top with remaining lady finger halves.
Arrange 4 sandwiches length wise on bottom of a waxed paper-lined 9x5x3-inch loaf pan.
Stand 16 ladyfinger sandwiches around sides of loaf pan.
Set remaining 4 sandwiches aside.
Whip gelatin mixture till light.
Whip cream till soft peaks form; fold into gelatin mixture.
Chill till mixture mounds, stirring occasionally.
Carefully turn half the gelatin mixture into the ladyfmger-lined pan.
Place remaining 4 sandwiches lengthwise atop; top with remaining gelatin mixture.
Cover and chill 6 to 8 hours or overnight.
Invert pan onto serving platter; remove pan.
Remove waxed paper.
Garnish with peach slices, if desired.