Monday, August 26, 2019

Meringue Topped Peaches

I use any excuse to top things with meringue.
It just never gets old to me that liquid egg whites can be turned into delicately sweet clouds. I had meringue on the mind and ripe peaches just picked from the orchard in hand so it was an easy choice to combine them. 

This is a super quick crowd pleaser of a recipe. 

3 ripe freestone yellow peaches, cut in half and pit removed (this recipe serves 6, if you need more than 6 you'll need additional batches of meringue)
1 1/2 tsp brown sugar, separated 1/4 tsp per peach
1 batch of meringue (use any recipe you'd like online but make sure you get the order correct or your meringue will not get those stiff peaks! egg whites and cream of tartar first with pinch of salt...then sugar)
baking sheet lined with parchment

Simply slice your peaches, remove pit and place 1/4 tsp of brown sugar where the pit was. Place sliced peaches on the baking sheet and bake at 375 for 10 minutes. 

While they're in the oven make your meringue. 

When you bring the peaches out of the oven let them sit for 5 minutes, then use an ice cream scoop with a release or two spoons to pile that meringue sky high. Put pillow topped peaches back in the over until the meringue browns. 

Serve warm or these store pretty well in the fridge over night.  

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