Peel and slice about 1 to 1½ pounds of the peaches (enough to make 1 cup). Place sliced peaches in food processor to purée peaches. Refrigerate purée.
In top of a double boiler, beat egg yolks with ½ cup of sugar until thick and lemony in color. Stir in the lemon juice and the peach liqueur. Cook over hot water, stirring constantly, until mixture has thickened, about 4 minutes. Cool to room temp. and fold in peach puree. Chill in refrigerator.
In mixing bowl, beat egg whites until foamy. Gradually add remaining ¼ cup sugar, beating until meringue is stiff. Fold into peach mixture. Spoon peach mousse into 8 custard cups and freeze.
Before serving, peel and slice remaining peaches. To serve, unmold frozen mousse onto individual dessert plates and garnish with sliced peaches.
Mousse tastes best if allowed to stand and soften 5 to 10 minutes before serving.
This recipe was submitted by Martha Bloss as part of the 2011 Our State Peach Recipe Collection.
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