Peach mess

Landscape (UK) - - In The Garden -

Serves 6

4 de-stoned peaches: 2 roughly chopped and 2 sliced 150g caster sugar 165g ic­ing sugar, plus ex­tra for dust­ing 6 egg whites 50ml cold wa­ter 300ml dou­ble cream Pre­heat the oven to 100°C/gas mark ½. In a bowl, com­bine the caster sugar and 150g of the ic­ing sugar. In a sep­a­rate bowl, whisk the egg whites, us­ing an elec­tric whisk, for 4 mins un­til thick and fully whipped. Con­tinue to whisk on a low speed and add the mixed sugar a ta­ble­spoon­ful at a time. Whisk on medium for a fur­ther 6-8 mins un­til the mix­ture is stiff and stands in peaks. Line a bak­ing tin with grease­proof pa­per, then spread the meringue ap­prox­i­mately 2in (5cm) deep on the pa­per. Bake for 1 hr, then turn off the oven, leav­ing the meringue in­side for at least 4 hrs. Place the chopped peaches in a bowl and blend with the cold wa­ter un­til smooth, us­ing a hand blender. In a sep­a­rate bowl, whisk the cream for 2-3 mins un­til just firm, then add the re­main­ing ic­ing sugar. Trans­fer half of the mix into an­other bowl. Add half of the peach juice to one of the bowls and stir in thor­oughly. Break the meringue into large pieces. In a large serv­ing bowl, roughly min­gle the meringue, cream, peach cream, peach slices and peach juice to­gether. Dust with ic­ing sugar and serve.

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