Baked Stuffed Peaches with Crushed Meringue

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Peaches are one of those fruits that continue to ripen when you get them home. Leave them in a windowsill to catch the sun. For this recipe you can substitute the crushed meringue nests with crushed ginger nuts or amaretti biscuits. Serve this Italian-inspired dessert hot or cold.


6 ripe peaches (or nectarines)
2 eggs
2 tablespoons sugar
2 meringue nests, crushed
50g butter at room temperature
1 teaspoon vanilla extract or orange flower water (optional)


1. Pre-heat the oven to 170C Fan – 190C – 375F – Gas 5.

2. Place the peaches (or nectarines) in boiling water for a minute until the skin buckles. Run each fruit under the cold tap, then slip off their skins. Cut the fruit in half and remove the stone with a teaspoon making a neat hole for the stuffing at the same time. Mix any of the fruit pulp you have removed with the eggs, sugar, meringue and butter and use to stuff the peach halves.

3. Lay the peaches on an oiled baking dish. Bake until soft (15-20 minutes depending on ripeness). Leave to firm up a little before serving hot with whipped cream or ice cream or sorbet or eat cold.

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