| 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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