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