Apricot-Peach Torte(Serves 8) - cooking recipe

Ingredients

22 zwieback
1 (16 oz.) can apricot halves
1 (16 oz.) can peach halves
1 c. sugar
3 beaten eggs
3/4 c. sour cream
1/2 tsp. nutmeg
1 1/2 tsp. vanilla
1/2 tsp. almond extract

Preparation

In a food processor, turn the zwieback crackers into crumbs. Pat 2/3 of the crumbs into the bottom of a well-buttered 8-inch spring-form pan.
Drain peaches and apricots. Place the peach halves, cut side up, on crumbs.
Fill in the spaces with the apricot halves, keeping 3 aside for garnish.