Peaches and meringue

Peaches and Meringue

I saw this pretty little peach dessert a week or so ago and I told Jim about it right away.  That’s always a good sign that something tasty is comin’ our way.  I stopped at the farm stand a few days ago for a basket of peaches and we’ve had this twice already.  Pretty, isn’t it?

I’ll tell you that the first night didn’t turn out quite as nicely.  Tasted great, but I walked away from the oven while the meringue was browning blackening.  I suggest that you don’t do that.  Golden meringues are much more appetizing, though if you’re a fan of a nicely burned marshmallow, then you may not mind as much.  I, for one, used to love catching my marshmallows on fire, so a little blackened meringue is no biggie, but I digress.

The original meringue recipe calls for folding in some graham cracker crumbs, which I did the first night, but skipped it the second time around.  Both ways were good and I don’t really have a preference.  If you’ve got the crackers, go for it and if not, try this anyway.  It only takes a couple minutes and it feels like a special treat.

{one year ago:  root beer bundt cake}

Recipe:  Peaches and Meringue

(recipe from gimme some oven)

2 large ripe peaches, halved and pitted

3 Tbsp. plus 1 teaspoon sugar, divided

1 large egg white, at room temperature

2 Tbsp. finely chopped graham crackers

Preheat broiler.  Put peaches, cut side up, on a baking sheet and sprinkle with 1/4 teaspoon sugar on each half. Broil 4 to 5 inches from heat until tops begin to brown, 2 to 4 minutes.

Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tablespoons sugar, beating until white holds stiff, glossy peaks. Fold in graham crackers.

Place a dollop of meringue on each peach half and broil 10-15 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned.