• 12 large apricots or
• 1 cup powdered sugar
• 6 medium peaches
• 3 tablespoon granulated sugar
• 4 eggs, separated

Peel peaches, not apricots. Cut fruit in half and remove stones. Break stones and take out the seeds. Blanch them and chop fine, adding 3 tablespoons of sugar. Beat yolks with powdered sugar until thick. Add chopped seeds and mix well. Fold in egg whites stiffly beaten. On a buttered baking pan spread half of the batter. Cover with fruit and top with rest of batter. Bake in moderate oven for 30 minutes. Serve warm with thick cream.