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["Heat peach nectar in microwave for 1-2 minutes or until very hot but not boiling.", "Pour over gelatin and stir till combined.", "Cool in fridge for 15 minutes.", "Cut the peach slices into 1/2"" pieces.", "Stir peaches into ricotta then add in the gelatin mixture.", "Chill another 30 minutes or until just set.", "Meanwhile, using a serrated knife, cut top off angel food cake & hollow out center leaving a 1"" edge.", "Eat the leftover cake pieces as a snack while you finish up the recipe.", "Spoon cooled gelatin/ricotta/peach mixture into angel food shell & replace the top.", "I usually have a couple of tablespoons too much filling.", "That's the cook's snack # 2.", "**Tip - if you find that the center edge of the cake tries to fold in under the weight of the filling, place a juice glass in the hollow center.", "Remove it before serving.", "Stir extract into whipped topping & frost the cake.", "Garnish with peach slices, if desired.", "Chill at least 1 hour before serving & keep any leftovers refrigerated.", "Note: I've made this in a hurry & rather than hollowing out the cake, I cut it up into 1"" cubes & layered it with the filling for a trifle type dessert."]
