Peach Alaska Dessert

• 1 pint vanilla ice cream
• 3 egg whites
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 can (29 ounces) peach halves, drained
• 6 purchased sponge cake dessert shells
• 2 tablespoons seedless raspberry jam

Shape ice cream into 6 equal balls; put back in freezer. Let freeze hard before serving time.

Preheat oven to 450°.
In a medium bowl, beat egg whites until foamy. Beat in sugar, a tablespoon at a time, until meringue stands in stiff peaks. Beat in vanilla.

Place a peach half, hollow side up, on each dessert shell on a baking sheet. Spoon 1 teaspoon of raspberry jam into each hollow then top with a hard-frozen ice cream ball. Working quickly, frost each with meringue, spreading to completely cover and seal ice cream and shell, leaving no gaps.

Bake for about 3 minutes, or just until meringue is golden brown. Serve immediately.
Peach Alaska dessert serves 6.