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Peaches and meringue

September 1, 2010

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.

11 Comments leave one →
  1. September 1, 2010 8:52 am

    Farm-fresh peaches topped with an ethereal meringue? Can I believe my eyes? This looks great and what a cool idea to add graham crumbs to the meringue. Totally new to me.

  2. September 1, 2010 11:04 am

    Palisade peaches are going fast … made one pie, making a cobbler tonight … and need to try this one while I can still get my hands on some. Cheers!

  3. September 1, 2010 11:33 am

    That looks absolutely gorgeous and perfect for a light dessert!

  4. September 1, 2010 11:48 am

    This is just another reason why I need a new kitchen torch. I’m getting a new one this weekend. Watch out ’cause I’m burning everything this weekend! :)

  5. September 1, 2010 12:47 pm

    Looks delicious!

  6. September 1, 2010 2:08 pm

    Yum! That looks good and super duper easy! I like to catch my marshmallows on fire too. Yum!

  7. September 1, 2010 3:16 pm

    These look simply irresistible! A roasted marshmallow taste sounds delicious. I usually can’t convince the hubby to eat meringue…but this might be an exception! :)

  8. September 2, 2010 4:31 pm

    i’m one of the goobers who likes burnt marshmallows, so there’s no way that would deter me from devouring this! what a nifty and surprisingly elegant idea!

  9. September 2, 2010 8:29 pm

    It is pretty. You know I would hold the meringue and top that sucker with a big ol’ scoop of vanilla ice cream. yummy.

  10. September 3, 2010 7:31 am

    What a perfectly pretty light dessert. Suits a romantic evening, for a casual dinner with friends, well actually any time!
    :-) Mandy

  11. ezsrecipes permalink
    September 6, 2010 5:51 pm

    OMG this looks like it is to die for. I want some right now!

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