Peach Melba Meringues Recipe

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Peach Melba Meringues Ingredients

2 large 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 tbsp lemon juice
1 mint sprigs, to decorate

A Recipe for
Peach Melba Meringues

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

Peach Melba Meringues

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Peach Melba Meringues Directions

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

Serves: 4

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Peach Melba Meringues Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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