Peaches with meringue topping

4 servings

Ingredients

Quantity Ingredient
2¼ cup water
¼ cup sugar
4 larges peaches, peeled and halved with the; pits removed
1 tablespoon butter
3½ ounce dates, finely chopped
for meringue:
2 eggwhites
1 pinch Salt
¾ cup confectioners sugar

Directions

Preheat the oven to 400 degrees F.

Heat the water in a large saucepan. Dissolve the sugar. Bring to a boil and cook for 2 minutes.

Poach the peaches in this syrup for 10 minutes, turning them over and coating with the syrup occasionally.

Soften the butter and mix with the dates. Drain the peaches, transfer to a baking dish and fill the centers with the date mixture.

FOR MERINGUE: Beat the eggwhites with a pinch of salt until stiff.

Gradually add the confectioners' sugar to form meringue. Spoon the mixture onto the peaches, making decorative peaks.

Bake for 10 minutes until golden.

The best peaches in Spain are grown in Aragon.

Facts per Serving

Calories: 389

Fat: 3g

Fiber: 5g

Contributor: Source: Heritage of Spanish Cooking NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N218^02047 NYC Nutrilink: N0^00000

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