Instructions: In a food processor or a blender, puree the peaches.

In a 1-quart saucepan, combine the puree and honey. Cook over low heat, stirring often, for 20 minutes, or until thickened. Add the lemon juice and nutmeg. Cool the mixture to lukewarm.

In a large bowl, beat the whites until stiff peaks form. Gently whisk one-third of the whites into the peach mixture. Then fold the peach mixture into the remaining whites.

Spoon the mixture into an ungreased 1 1/2-quart souffle dish. Sprinkle with cinnamon.

Place the dish in a pan of hot water. Bake at 300 degrees F for 1 hour, or until firm to the touch and browned. Do not open the oven door until near the end of the required baking time, or the souffle may fall. Serve immediately.

Serves 6

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