How To Make Summer Peaches with Baked Meringue
Warm baked summer peaches topped with a swirl of sweet whipped meringue, this recipe is easy to prepare and will surely have everyone asking for more.
Serves:
Ingredients
For Baked Peaches:
- 3tbspbutter,unsalted
- ½cupdark brown sugar,lightly packed
- 1tspvanilla extract
- 1½tbspAmaretto almond liqueur,or 1 tsp of pure almond extract
- â…›tspsalt
- 4medium peaches,halved, pitted, thickly sliced, unpeeled
- ½tspcinnamon
For Meringue Topping:
- 4egg whites,at room temperature
- â…›tspsalt
- ½tspcream of tartar
- 1cupsugar
- lemon zest,(from ½ lemon) finely grated
Instructions
-
Preheat the oven to 375 degrees F.
-
Have on hand a 9- to 10-inch oven-safe skillet or a similar-sized ceramic baking dish.
-
In the skillet over medium heat, melt the butter. Cook, stirring constantly, for about 2 to 3 minutes or so, until the butter solids turn light brown and the butter smells nutty.
-
Immediately remove the pan from the heat.
-
Prepare the peaches: Stir the brown sugar, vanilla, Amaretto, and salt into the brown butter.
-
Add the peaches and toss to coat them with the sugar.
-
Spread in the pan and sprinkle with cinnamon.
Meringue Topping:
-
In the bowl of a stand mixer on low speed using the whisk attachment, beat the egg whites, salt, and cream of tartar until foamy.
-
Gradually increase the speed and slowly add the sugar, 1 to 2 tablespoons at a time, until the meringue is thick and glossy and holds firm peaks. (This takes about 3 to 4 minutes.)
-
Fold in the lemon zest.
-
With a large spoon, spoon the meringue over the peaches and swirl it gently to give it pretty peaks.
-
Bake for 15 to 18 minutes, or until the meringue is golden brown. It should be firm on top, but still soft in the center.
-
Cool briefly before serving.
-
This dessert is best eaten on the day it is served, but leftovers will keep for a few days, refrigerated.
Recipe Notes
- To bring cold eggs to room temperature quickly, set them in a bowl of warm water for a few minutes before separating them.
- Â If using a baking dish for this dessert, brown the butter in a small skillet and transfer it to the baking dish.
Nutrition
- Calories:Â 217.93kcal
- Fat:Â 4.54g
- Saturated Fat:Â 2.75g
- Trans Fat:Â 0.17g
- Monounsaturated Fat:Â 1.17g
- Polyunsaturated Fat:Â 0.23g
- Carbohydrates:Â 42.50g
- Fiber:Â 1.21g
- Sugar:Â 41.25g
- Protein:Â 2.19g
- Cholesterol:Â 11.45mg
- Sodium:Â 98.38mg
- Calcium:Â 16.25mg
- Potassium:Â 211.26mg
- Iron:Â 0.30mg
- Vitamin A: 48.45µg
- Vitamin C:Â 4.96mg
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