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
- ⅛tspsalt
- 4medium peaches,halved, pitted, thickly sliced, unpeeled
- ½tspcinnamon
For Meringue Topping:
- 4egg whites,at room temperature
- ⅛tspsalt
- ½tspcream of tartar
- 1cupsugar
- lemon zest,(from ½ lemon) finely grated
Instructions
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Preheat the oven to 375 degrees F.
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Have on hand a 9- to 10-inch oven-safe skillet or a similar-sized ceramic baking dish.
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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.
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Immediately remove the pan from the heat.
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Prepare the peaches: Stir the brown sugar, vanilla, Amaretto, and salt into the brown butter.
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Add the peaches and toss to coat them with the sugar.
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Spread in the pan and sprinkle with cinnamon.
Meringue Topping:
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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.
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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.)
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Fold in the lemon zest.
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With a large spoon, spoon the meringue over the peaches and swirl it gently to give it pretty peaks.
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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.
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Cool briefly before serving.
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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.
- If using a baking dish for this dessert, brown the butter in a small skillet and transfer it to the baking dish.
Nutrition
- Calories: 217.93kcal
- Fat: 4.54g
- Saturated Fat: 2.75g
- Trans Fat: 0.17g
- Monounsaturated Fat: 1.17g
- Polyunsaturated Fat: 0.23g
- Carbohydrates: 42.50g
- Fiber: 1.21g
- Sugar: 41.25g
- Protein: 2.19g
- Cholesterol: 11.45mg
- Sodium: 98.38mg
- Calcium: 16.25mg
- Potassium: 211.26mg
- Iron: 0.30mg
- Vitamin A: 48.45µg
- Vitamin C: 4.96mg
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