1 (16 oz.) can cling peach slices
2 tbsp. Kirsch
2 tbsp. Cointreau
1/8 tsp. salt
3 tbsp. sugar
4 egg whites
3 egg yolks
1/8 tsp. cinnamon

Drain peaches. Puree peaches in blender or force through sieve. Sprinkle pureed peaches with Kirsch, Cointreau, salt and sugar. Place in saucepan and heat to scalding. Remove from heat and cool to lukewarm. Beat in egg yolks. Beat egg whites with cinnamon until stiff. Fold peach-egg mixture into egg whites. Turn batter into buttered 1 1/2 quart souffle dish. Bake in 425 degree oven for 20 minutes. Serve immediately. Serves 6.