Peaches with Raspberries
|Whipping cream||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 1⁄2 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Canned peach halves||29 Ounce, drained (1 Can)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Frozen sweetened raspberries||10 Ounce (1 Package)|
In a small bowl, whip cream with powdered sugar and almond extract; set aside.
Place peach halves, hollow side up, in small, individual bowls.
Fill each hollow with 1 teaspoon of the almonds, then evenly distribute raspberries and their liquid over almond-topped peach halves.
Top each with 2 or 3 tablespoons of the flavored cream.
Sprinkle tops with remaining almonds.