1/4 c. butter
2/3 c. brown sugar
1 tbsp. flour
1/4 c. water
1/16 tsp. salt
3 lg. fresh peaches, sliced

Melt butter in a round glass 2 quart baking dish. Add brown sugar, flour, water, salt and sliced peaches. Over low heat, let simmer and thicken for 5 minutes.

PART B:

1/2 c. cake flour
1/16 tsp. salt
1/2 c. sugar
1/2 tsp. baking powder
2 eggs, separated
1/4 c. water
1/4 tsp. cream of tartar
1/2 tsp. vanilla

In a bowl sift cake flour, salt, sugar and baking powder. Beat egg yolks with the 1/4 cup water. Add to dry ingredients. Beat egg whites with cream of tartar and fold into mixture. Add vanilla. Pour batter over hot peaches (be sure peaches are not bubbling.

Bake at 350 degree oven for 30 minutes. Let cool slightly before inverting on a rimmed cake plate. Topping will run slightly but will solidify as it cools.