Peach Baked Alaska
1. It is best to use a metal or glass bowl when making meringue. Plastic bowls are more porous and tend to keep oils or grease even when clean! Be sure to wipe out your bowl witha paper towel dampened with vinegar or lemon juice to remove any lingering oils -- even the slightest trace of oils can keep meringue from stiffening!
2. Freezing the pan and the peaches will keep the meringue from melting instantly off of the ice cream when baking. This will also give you the combination of frozen fruit, smooth ice cream and crispy, warm meringue when finished.
3. Broiling will cook the meringue a lot quicker than baking. If you wait for it to bake, the ice cream is going to melt! If you have a mini torch for creme brûleé, you could also lightly torch the meringue -- if you choose to use this method, I would skip the step of freezing the pan, peaches and ice cream since that is strictly needed to prevent melting in the oven!