Peach Baked Alaska
By: Jennifer, Singl...
Published: Monday, June 6, 2011 - 5:29pm

Ingredients




2 peaches, halved and pitted
1 cup ice cream (your favorite flavor)
2 large egg whites at room temperature
1/8 tsp cream of tartar
1/4 cup sugar
1/2 tsp vanilla extract

Preparation

1 Approximately an hour before you're ready to serve the Peach Baked Alaska, place a baking sheet in the freezer. 2 Wash, halve and pit the peaches. 3 Put a large scoop of vanilla ice cream in the center of each peach like a bowl. Put peaches filled with ice cream in the freezer. 4 When you're ready to serve, preheat the oven on broil at 450 degrees. 5 Separate the egg whites into your prepared metal or glass bowl (see notes) and beat with an electric mixer until foamy. 6 Next, add the cream of tartar and, beating on medium-high speed, slowly add 1 tablespoon of sugar at a time over 2-3 minutes until the meringue becomes smooth, glossy and stiff peaks form. 7 Place frozen peaches on the frozen baking sheet and carefully spread meringue over ice cream using a spoon or spatula, creating a decorative spiky/peak pattern using the back of your spatula/spoon. 8 Broil in the oven for 2-3 minutes until meringue is golden brown and lightly crisp. Alternately, drizzle finished meringue with brandy or  Gran Marnier and flambé just before serving!

About


Notes: 
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!