Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Meringues with grilled peaches and Pedro Ximénez toffee sauce
Serves 6 Desserts and puddings
Ingredients
- 3 egg whites
- 175g caster sugar
- 1tsp vanilla paste
- 1tsp white wine vinegar
- 50g unsalted butter
- 50g agave syrup (available from health food stores) or soft brown sugar
- 6 small peaches, halved and stoned
- 100ml Pedro Ximénez
- 150ml double cream
Method
A sweet Spanish white wine, Pedro Ximénez has a lovely caramel raisin flavour and is the perfect addition to a toffee sauce.
Preheat oven to 140C/275F/Gas 1. Draw 6 x 10cm circles on to a sheet of baking paper and place on a large baking tray. Whisk the egg whites in an electric food mixer until stiff and then slowly whisk in the sugar, 1tbsp at a time, until meringue is thick. Whisk for several minutes until the mixture is glossy, then whisk in the vanilla paste and vinegar.
Carefully spoon the meringue on to the 6 circles, forming neat rounds and pressing a small indentation into the middle of each one. Transfer to the oven and bake for 1 hour until the meringues are set. Transfer to a wire rack and leave the meringues to go cold. Increase the oven temperature to 190C/375F/Gas 5.
Heat the butter and agave syrup together in a heavy-based frying pan and, when bubbling, add the peach halves, cut side down. Cook over a high heat for 2-3 minutes until lightly golden. Remove the peaches with a slotted spoon, reserving the butter mixture. Transfer the peaches to a foil-lined baking tin and roast for 15 minutes. Leave to cool.
For the toffee sauce, return the butter mixture to the boil, stir in the Pedro Ximénez and simmer for 5 minutes until reduced and syrupy. Leave to cool.
To serve the meringues, warm the toffee sauce, stirring until amalgamated. Place 2 peach halves on top of each meringue and drizzle over the toffee sauce and cream. Serve at once.
Advertisement