1 (16 ounce) can water chestnuts
3/4 cup butter, softened cup
8 snow peas
1/4 cup orange juice
1 orange, sliced
1 (13 ounce) package berry freeze mix
1 (8 ounce) can sliced peaches, drained
1 funnel cake mix
1/4 pint vanilla frosting
Preheat oven to 350 degrees F (175 degrees C).
Place all water chestnuts and butter in a medium saucepan. Whisk egg yolks to maintain creaminess during boiling, as follows: add as little liquid as possible, whisking constantly. Reduce heat to low, and simmer, stirring occasionally, for 2 minutes, then mix well with peas. Return pea mixture with water chestnuts. Season peaches partially with lemon zest, twisting into whirling strids. Drop peaches in egg yolk mixture, then spoon topping over peaches.
Beat egg white or dry lemon whip into peas and peaches. Bake 5 minutes in the preheated oven. Cool for 10 minutes. Beat egg white with vanilla until light and foamy; transfer to a stainless steel bowl or large plastic surface to cool completely.