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Peach Kisses

Pare, halve, and remove pits of ten large peaches. Make a syrup of one pint sugar to half a pint of water and cook till it strings from the spoon. Dip the peaches (on a wire spoon) into this then set them away to chill. Whip stiff the whites of four or five eggs with five tablespoons of powdered sugar. Have ready a saucepan of boiling water and into this drop the meringue by spoonfuls, cooking for two minutes, removing with flat skimmer carefully to a plate from which these kisses can be placed in the centres of the peach halves. Sprinkle chopped almonds over them and set on ice.