Peach melba meringues

4 Servings

Ingredients

Quantity Ingredient
2 larges Peaches, Skinned and stones removed or
4 Tinned peach halves, drained
12 ounces Fresh raspberries
1 Egg White
2 ounces Caster Sugar
2 ounces Icing Sugar, sieved
2 tablespoons Lemon Juice
Mint Sprigs, to decorate

Directions

Preheat oven to 220C/400F/Gas Mark 6.

To skin peaches, immerse in boiling water for 30 seconds, then transfer to a bowl of cold water. With a small sharp knife, loosen skin at stalk end and gently peel from the flesh, taking care not to tear it. Place peach halves in a baking dish and put a few raspberries in each hollow.

Whisk the egg white until stiff. Gradually add caster sugar, whisking between each addition, until thick and glossy. Place a swirl of meringue on top of each peach half and bake in a preheated oven for 10 minutes until golden.

Rub remaining raspberries through a sieve, add icing sugar to the puree and mix well. Add lemon juice to taste.

Place baked peaches on a plate and drizzle raspberry sauce around the base. Garnish with mint.

Source: Take-A-Break

Related recipes