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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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

Peach Melba Meringues

There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
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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

Peach Melba Meringues Recipe brought to you by Recipes To-Go

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

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