Calanda Peaches With a Meringue Topping |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Found on for Zaar World Tour -Spanish regions. If Calanda peaches are unavalable substitute a sweet fleshy variety. Ingredients:
4 calanda peach halves in syrup |
1 tablespoon butter |
2 egg yolks |
3 ounces sugar |
1/2 cup milk |
4 tablespoons peach liqueur |
2 egg whites |
3 ounces sugar |
1 pinch salt |
lemon juice |
powdered sugar |
Directions:
1. 1.Cut the peaches in half and remove the pits.
2. 2.Grease an ovenproof dish and arrange the peaches in it, cut side up.
3. 3. Fill the peach centers with the custard and top with a mound of meringue.
4. 4. Sprinkle with extra fine sugar and brown in the oven, or caramelize the sugar with a red-hot metal spatula.
5. 5. Beat the egg yolks with the sugar in a thick-bottomed pan.
6. 6.Add the boiling milk, stirring all the time, then add the peach liqueur and continue to heat until thick.
7. 7. Beat the egg whites until thick together with the pinch of salt, a few drops of lemon juice and the sugar until very shiny and smooth.
|
|