Meringue-topped peachesReviewed by our expert panel
(at time of publication)
- 4 ripe peaches or nectarines
- 4 tablespoons liqueur or orange juice
- 4 tablespoons frozen berries
- pinch ground cinnamon
- 3 egg whites
- ½ cup sugar
1 Preheat oven to 190°C. Halve and de-stone stone fruit. Place on a foil-covered baking tray cut side up. If fruit are unstable, level by slicing a small sliver from base.
2 Sprinkle each half with liqueur or juice, some berries and cinnamon. Set aside.
3 Place egg whites in a bowl and whisk until soft peaks form. Add sugar and whisk again until stiff. Spoon onto peaches to cover the cut half. Bake for 8-10 minutes. Serve immediately.
Nutrition Info (per serve)
Total fat 1g
saturated fat N/S
Dietary fibre 3g
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