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Recipe: Peach Melba Meringues edit
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Upload a photoCreated by: Anonymous
Tags: Dessert
edit Ingredients
2 |
lrg Peaches, Skinned and stones removed or |
4 |
Tinned peach halves, drained |
12 |
ounces Fresh raspberries |
1 |
|
2 |
ounces Caster Sugar |
2 |
ounces Icing Sugar, sieved |
2 |
tablespoons Lemon Juice |
|
Mint Sprigs, to decorate |
edit Preparation
Step 1 |
Preheat oven to 220C/400F/Gas Mark 6. |
Step 2 |
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. |
Step 3 |
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. |
Step 4 |
Rub remaining raspberries through a sieve, add icing sugar to the puree and mix well. Add lemon juice to taste. |
Step 5 |
Place baked peaches on a plate and drizzle raspberry sauce around the base. |
Step 6 |
Garnish with mint. |
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