This elegant Peach Melba dessert features tender, skinless peach halves baked until warm and fragrant, crowned with delicate, golden meringue swirls. The dish is completed with a bright, tangy raspberry coulis that cuts through the sweetness of the fruit and meringue. It offers a beautiful contrast of textures: the soft, juicy peach, the airy crispness of the meringue, and the smooth, silky sauce. Perfect for summer gatherings or romantic dinners, this recipe brings a touch of classic French refinement to your table. It is visually stunning and surprisingly simple to assemble, making it an impressive yet approachable treat for any occasion. Serve immediately to enjoy the meringue at its crispiest.
Peach Melba Meringues
Description
This elegant Peach Melba dessert features tender, skinless peach halves baked until warm and fragrant, crowned with delicate, golden meringue swirls. The dish is completed with a bright, tangy raspberry coulis that cuts through the sweetness of the fruit and meringue. It offers a beautiful contrast of textures: the soft, juicy peach, the airy crispness of the meringue, and the smooth, silky sauce. Perfect for summer gatherings or romantic dinners, this recipe brings a touch of classic French refinement to your table. It is visually stunning and surprisingly simple to assemble, making it an impressive yet approachable treat for any occasion. Serve immediately to enjoy the meringue at its crispiest.Ingredients
Directions
-
Preheat oven to 220C/400F/Gas Mark 6.
-
Immerse peaches in boiling water for 30 seconds, then transfer immediately to a bowl of cold water.
-
Loosen skin at stalk end with a small sharp knife and gently peel from the flesh.
-
Place peach halves in a baking dish and nestle a few raspberries into each hollow.
-
Whisk egg white until stiff peaks form.
-
Gradually add caster sugar, whisking between additions, until mixture is thick and glossy.
-
Pipe or spoon a swirl of meringue on top of each peach half.
-
Bake in preheated oven for 10 minutes until meringue is golden.
-
Meanwhile, rub remaining raspberries through a sieve to make a puree.
-
Stir icing sugar and lemon juice into raspberry puree until smooth.
-
Transfer baked peaches to plates and drizzle raspberry sauce around the base.
-
Garnish with mint sprigs and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 19.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 0.8g4%
- Sugars 4.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use ripe but firm peaches that hold their shape during baking.
If using tinned peach halves, drain well and pat dry before assembling to prevent soggy meringue.
Ensure egg whites are at room temperature for maximum volume when whisking.
Raspberry sauce can be made ahead and stored in the refrigerator for up to 3 days.
