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Grilled Peaches with
Meringues |
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SERVES SIX
2 egg whites
1/2 cup soft light brown sugar, reserving 1 tsp for the
peaches
Pinch of ground cinnamon
6 ripe peaches, or nectarines
1/2 cup fresh cream
1 tsp grated orange rind |
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1 |
Preheat the
oven to 275°F.
Line two large baking sheets with baking parchment. |
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2 |
Whisk the egg whites until they form stiff peaks.
Gradually whisk in the sugar and ground cinnamon until the
mixture is stiff and glossy.
Pipe 18 very small meringues on to the trays.
Bake for 40 minutes.
Leave in the oven to cool. |
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3 |
Meanwhile, halve and pit the peaches or nectarines.
Sprinkle each half with a little sugar as it is cut.
Grill (broil) for 4—5 minutes, until just beginning to
caramelize. |
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4 |
Arrange the
grilled peaches on serving plates with the meringues.
Serve immediately with fresh cream flavored with
grated orange rind.
Serve with coffee or with desserts in place of
biscuits (cookies). |
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