Peaches with Meringue Topping
- Active Time 15m
- Total Time 35m
Peaches are one of the fruits which herald the arrival of summer and reflect the plenty and warmth of the season. The best peaches in Spain are grown in Aragon. The rich taste is perfectly complemented in this dish by the airy touch of the meringue, contrasted in turn with the dates, which are reminiscent of sultrier climes.
- 2 1/4 cups water
- 1/4 cups sugar
- 4 large peaches, peeled and halved with the pits removed
- 1 tablespoon butter
- 3 1/2 ounces dates, finely chopped
- For Meringue:
- 2 egg whites
- 1 pinch salt
- 3/4 cup confectioners' sugar
Preheat the oven to 400 degrees F.
Heat the water in a large saucepan. Dissolve the sugar. Bring to a boil and cook for 2 minutes.
Poach the peaches in this syrup for 10 minutes, turning them over and coating with the syrup occasionally.
Soften the butter and mix with the dates. Drain the peaches, transfer to a baking dish and fill the centers with the date mixture.
FOR MERINGUE: Beat the egg whites with a pinch of salt until stiff. Gradually add the confectioners' sugar to form meringue. Spoon the mixture onto the peaches, making decorative peaks.
Bake for 10 minutes until golden.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
389 calories; 3g total fat; 8mg cholesterol; 64mg sodium; 92g carbohydrates; 5g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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