Pistachio Pavlova with Honey Roasted Peaches

Serves 8, Prep and Cook: 2 hours, 20 mins

¾ cup raw pistachio kernels 6 egg whites, at room

temperature

1½ cups caster sugar

1 tsp cornflour

1 tsp white vinegar 600ml tub thickened cream,

whipped Chopped pistachio kernels,

to decorate

HONEY ROASTED PEACHES

8 firm ripe yellow peaches

(850g), stones removed 2 tblsps caster sugar ¼ cup honey

1 tsp vanilla bean paste

1 Grease a large oven tray. Trace a 20cm x 35cm rectangle onto a sheet of baking paper. Place onto prepared tray, trace-side down.

2 Process raw pistachios in a food processor into fine crumbs.

3 Beat egg whites in a large bowl of an electric mixer until frothy. With motor operating, gradually add sugar, 1 tblsp at a time, beating well after each addition, until sugar is dissolved.

Continue to beat for a further 5 minutes, or until thick and glossy. Beat in cornflour and vinegar. Fold in pistachios.

4 Spoon meringue onto traced rectangle on tray. Spread out to the edges.

5 Cook in a very slow oven (120C) for about 1 hour, 20 minutes, or until dry and crisp. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. Cool completely.

6 To make honey roasted peaches, cut peaches into 2cm thick wedges. Place in a large roasting pan. Toss in sugar. Drizzle with honey, vanilla and 1 tblsp water. Gently toss to coat.

7 Cook in a hot oven (200C) for about 15 minutes, or until peaches are just tender and caramelised. Remove. Cool to room temperature.

8 Just before serving, spread whipped cream over pavlova. Top with half the peaches. Drizzle with syrup from pan. Sprinkle with chopped pistachios. Serve with remaining peaches.

Friends and family will be blown away with this delicious summery creation!