| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 4 | Servings | |
INGREDIENTS
| 2 | lg | Peaches, Skinned and stones removed or |
| 4 | Tinned peach halves, drained | |
| 12 | oz | Fresh raspberries |
| 1 | Egg White | |
| 2 | oz | Caster Sugar |
| 2 | oz | Icing Sugar, sieved |
| 2 | tb | Lemon Juice |
| Mint Sprigs, to decorate |
INSTRUCTIONS
Preheat oven to 220C/400F/Gas Mark 6. 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. 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. Rub remaining raspberries through a sieve, add icing sugar to the puree and mix well. Add lemon juice to taste. Place baked peaches on a plate and drizzle raspberry sauce around the base. Garnish with mint. Source: Take-A-Break From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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