4 med. fresh, fully ripe peaches, peeled and diced (reserve a few slices for garnish)
3/4 c. sugar
1 envelope unflavored gelatin
2 1/2 c. peach or apricot nectar
1 tsp. lemon juice
2 eggs, slightly beaten
1 c. whipped cream
9 c. cubed angel cake

In small saucepan, combine sugar and gelatin, stir in nectar and lemon juice. Cook and stir until boiling. Stir about half of the hot mixture into beaten eggs, return all to remaining hot mixture. Cook and stir 1 to 2 minutes or until slightly thickened. Chill until partially set.

Whip cream to soft peaks. Fold whipping cream and chopped peaches into gelatin mixture. Fold into cake cubes. Turn mixture into 13 x 9 x 2 inch baking dish. Cover and chill. Garnish with reserved peach slices.