INGREDIENTS
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3 large eggs
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3/4 cup sugar
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4 teaspoons unflavored gelatin
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1/4 cup boiling water
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1 cup peach preserves
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Pinch of kosher salt
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1 cup heavy cream
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Gingersnap Crust, baked
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2 medium peaches, thinly sliced
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Sweetened Whipped Cream
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Garnish: fresh mint leaves, peach slices