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Baked Meringue with Peaches

This image courtesy of Joseph DeLeo

A past student at the cookery school, Jo Jessop, who comes from South Highlands, Australia, gave me this recipe. It’s wonderful served with vanilla ice cream; the hot baked meringue with the frozen ice cream works very well in that “baked Alaska” kind of way. It is just as easy to make this for 26 as it is for six, provided you have a large enough baking dish!

Serves6

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish, electric mixer

Five Ingredients or LessYes

Mealdinner

Moodfestive

Taste and Texturefruity, juicy, light, sweet

Type of Dishdessert, fruit

Ingredients

  • 4 peaches or nectarines
  • 2 tbsp light brown sugar
  • 2 tbsp Marsala, sweet sherry or lemon juice
  • 4 egg whites
  • 1 c (9 oz) light brown sugar or superfine sugar

Instructions

  1. Preheat the oven to 350°F (180°C). Cut the peaches in half (there’s no need to peel them) and remove the pits. Slice the peaches about ¼ inch thick and lay in a 9-inch deep dish pie pan. Sprinkle with the 2 tablespoons of brown sugar and drizzle with the Marsala, sherry or lemon juice. If the peaches are not very ripe and juicy (although they should be ripe enough to eat), pop them into the oven for 5 minutes to cook while you make the meringue. If they are very ripe and juicy there is no need to do this.

  2. To make the meringue, whisk the egg whites in a bowl with an electric beater until stiff. Still beating, gradually add the light brown sugar and continue to beat until the meringue holds stiff peaks. Spoon the meringue on top of the peaches and cook in the preheated oven for 15-20 minutes, or until the meringue feels slightly firm in the center and is a deep golden color on top.

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