Do you have safety concerns or flavor concerns? There are no safety issues. Peaches are high-acid and could be canned safely in just plain water. The lower ratio of sugar may mean the peaches will soften a bit more quickly but otherwise it's just a matter of how well you like rum! Rum and peaches are often combined, so you may find you enjoy the result. However, these peaches taste, they won't be at their best until they've aged a bit. Carol

grammabonnie We've got a recipe that's a lot like this one called Puff Pudding and one of the ingredients is Grape Nuts. It's baked in a 1 quart baking dish. Here's what the directions say for baking. "Pour into greased 1 quart baking dish. Set dish in pan of hot water. Bake at 325 degrees for 1 hour and 15 minutes. The baked pudding will have 2 layers. Serve warm or chilled."

Also you really need to push the meringue into the crust so that the filling is completely covered, moisture from filling might cause it to weep. My 1st thought was too much sugar & it has to trickle in as your mixer is going. Totally flattened might mean a humid day. Can't make candy with egg whites on a rainy or damp day. I've had the egg whites seem to be OK but then fall flat before I could mix it in with the syrup. I think they use a stabilizer in bakeries so it doesn't fall.

(Bill) Greenwood's Great High Meringue (source: BakeWise) Makes enough for one "mile-high" meringue topping for one 9 to 10-inch pie. 1-1/2 T. (0.4 oz or 11 g) cornstarch stirred into 1/2 c. (118 ml) room temperature water 6 lg egg whites (6-oz / 170 g) 3/4 t. (2 g) cream of tartar 3/4 c. (5.3 oz / 150 g) sugar 1 t. (5 ml) pure vanilla extract pinch of salt (secret ingredient option: dry fine bread or cake crumbs, for sprinkling) 1. Arrange a shelf in the middle of the oven and preheat to 375-degrees F (191-degrees C) 2. In a small saucepan, heat the cornstarch and water over med. heat, stirring steadily with a whisk until thick and cloudy. Reserve until needed. 3. Make a hot water bath by boiling 1-inch of water in a large skillet. Turn off the heat. 4. Place the egg whites in a heatproof mixing bowl. Stir together the cream of tartar and the sugar, then stir both into the egg whites. Place the mixing bowl in the hot water bath, stirring constantly until the egg-white mixture reaches between 120 to 130-degrees F (49-54-degrees C.). Do not overheat. Stirring gently, keep at this temperature for 2 minutes. Move the warm whites immediately to the mixer and beat on the highest speed until you have stiff peaks. Beat in the cornstarch mixture, 1 tablespoon at a time. Whisk in the vanilla and a pinch of salt. When the pie filling has cooled enough to set, sprinkle fine bread or cake crumbs on the filling, then pile the meringue on. To produce wonderful peaks, start in the center of the pie, insert the spatula down into the meringue, and fluff the meringue up and out toward the edge of the pie. Add more meringue and continue to fluff it magnificently high. Bake at 375-degree F (191-degrees C) until the tips of the peaks are dark brown but the valleys are still white. If you want a recipe that is a little "different" and novel... Carol Moore's Easy Magnificent Meringue (source: BakeWise) Makes enough meringue for one 9\-inch pie. 1 T. (7 g) cornstarch 1/3 c. (79 ml) cool water 4 lg. egg whites (4\-oz. / 113 g) 1/2 t. cream of tartar One 7\-oz. (198 g) jar marshmallow creme 1\. Preheat the oven to 375\-degrees F (191\-degrees C) 2\. In a small saucepan or a microwave\-safe glass cup, stir the cornstarch into the water. Heat, stirring frequently, until a thick paste forms. Set aside until needed. 3\. In a mixer with the whisk attachment, beat the egg whites and cream of tartar, slowly at first, then building up speed. Beat on medium\-high until soft peaks form when the beater is lifted. Beat in the marshmallow cream a little at a time until all is incorporated, and the whites become smooth and shiny and form stiff peaks when the beater is lifted. 4\. Beat in 3 T. cornstarch paste, 1 T. at a time, until at least three\-fourths of it is incorporated. 5\. Pile the meringue on warm pie filling, make decorative swirls, and place on the middle shelf in the oven. Bake until the tips and ridges are lightly browned, 15\-20 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Egg\-White Foams and Meringues At a Glance What to do and why.... \-Use scrupulously clean bowl and beaters for egg whites. WHY \- Any oil or crease will wreck an egg\-white foam. \-Use fresh egg whites. WHY \- Fresh egg whites take slightly longer to beat nd yield slightly less volume than older whites, but are more stable and make better meringues and souffles. \-Use room temperature eggs. WHY \- Warmer eggs are easier to separate. The length of time it takes to beat egg whites is inversely related to how cold the whites are. The colder the whites, the longer the beating time. \-Separate the eggs using the three\-bowl method. WHY \- Even a trace of egg yolk will deflate an egg\-white form. \-Use a copper bowl \[a stainless steel bowl will also work\] OR add 1/8 t. cream of tartar per egg white. WHY \- To get a more stable foam that will hold up better in cooking. \-For meringues, add the sugar when soft peaks form when the beaters are lifted. Be sure to add sugar then \-\- do not wait until too late. WHY \- Add sugar too early reduces the volume and increases beating time. If you wait too late to add sugar, meringue can dry out and will not expand. \-Do not overbeat egg whites. Beat them only until they are still moist and slip a little in the bowl. WHY \- Overbeaten egg\-white foams become dry and rigid and will not expand in a hot oven. \-Stir tapioca starch into the sugar or make a cornstarch paste and beat in the paste after adding sugar. WHY \- Starch prevents the meringue's shrinking when baked and prevents tearing when the meringue is cut. \-Grainlady