1 (30 oz.) can sliced peaches, reserve syrup
1/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 tbsp. lemon juice
Few drops almond extract
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. cinnamon
1/4 c. sugar
2 egg yolks
1/4 c. flour
1/4 c. chopped pecans

Drain peaches. Reserve syrup. In saucepan stir 1/4 cup sugar, cornstarch, salt, syrup, and cook until thick and bubbly. Remove from heat. Stir in lemon juice and extract. Set aside few peaches for garnish. Stir rest into hot mixture. Set aside.

Beat whites with tartar and cinnamon until soft peaks form. Gradually add 1/4 cup sugar. Beat until stiff peaks form. Beat yolks until thick, fold into whites; fold into flour. Return peaches to boiling. Put into 1 1/2 quart casserole. Top hot fruit with butter, spread to edges. Sprinkle with pecans. Bake uncovered at 350 degrees until done, about 40 minutes. Garnish with peaches.