Baked Peaches and Cream

• 6 peaches cut into 6 or 825g can peach slices, drained
• 250 ml PHILADELPHIA Cream For Desserts, double cream alternative
• 1 egg, lightly beaten
• 1/3 cup brown sugar, for sprinkling

1. PLACE the peaches into a large 23cm pie plate or shallow round casserole dish.
2. WHISK together the PHILLY and egg then spread over the peaches.
3. Sprinkle liberally with the brown sugar.
4. BAKE in a moderate oven 180oC for 10-15 minutes or until set.
5. Allow to cool slightly.
6. Serve immediately.

peaches, philadelphia cream, egg, brown sugar

Taken from www.kraftrecipes.com/recipes/baked-peaches-cream-125441.aspx (may not work)