Baked Stuffed Peaches with Crushed Meringue

Google+ Pinterest LinkedIn Tumblr +

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.

Ingredients

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)

Instructions

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.

MORE RECIPES
VIDEO: How to Make Shortcrust Pastry by Hand
Lemon and Lime Ice Cream
Chocolate Fondant
Helen’s Decadent Dingle Whiskey Chocolate Torte
What’s the Difference Between Stewed Apple and Apple Butter?
Thermomix Recipe | How to Cook Apple Butter in a Thermomix
Blackberries in Cassis with Goat’s Cheese
Baked Apples with Butter, Sugar and Cinnamon
Meringue with Cherries and Baileys Cream
How to Prepare and Use Agen Prunes (Prune d’Agen)
How to Make Suet Pastry
A Quick Sophisticated Strawberry and Vanilla Gratin
Blackcurrant Compote
Spiced Curried Pear, Sultana and Cranberry Relish
How to Make Churros
How to stop fresh apple juice from turning brown
Apple and Cinnamon Butter
Pumpkin Pancakes with Maple Syrup and Blueberrries
Room for Dessert: Chocolate Caramel Crème Brûlée
Summer Smoothie Dessert
Espresso Martini
Peach and Cardamom Cobbler
Oranges Marinated in Grand Marnier
Sour-Cream Waffles with Maple Syrup
Butter and Lard Pastry for Savoury and Sweet Tarts

Related Recipes and Features

Share.

Comments are closed.