Sunday, September 6, 2009
Graduation has come and gone, my euro-trip too has passed and I find myself with free time, and lots of it. With this newfound free time I have decided to try my hand at blogging, dedicating Cookie Confessions to my adventures in the kitchen; reporting successes and failures as I attempt to learn the art of baking.
I made a practice round of these peaches, as I didn't want it to be a disaster when it was time to serve dessert. I must say the slightly caramelized peach is delicious and turns out, meringue may be one of my new favorite toppings! It’s ironic that my first post does not require any real baking, nonetheless, enjoy the last of the summer peaches with this one!
Broiled Peaches and Meringue
Adapted from Gourmet Magazine, August 2009
o 2 large peaches, halved and pitted
o 3 tbsp plus 1 teaspoon sugar
o 1 large egg white, room temperature
Preheat broiler. Place peaches, cut side up on a baking sheet and sprinkle each one with ¼ teaspoon of sugar. Place peaches in the broiler 4-5 inches away from the heat just until the top begins to brown. This took me about 2 minutes to achieve caramelized color.
For Meringue: Beat egg white and a pinch of salt with an electric mixer on medium speed just until the egg white appears foamy. Gradually add in the remaining 3 tablespoons of sugar, continuously beating until the egg white becomes stiff and forms peaks.
Add a generous dollop of meringue to each peach and then place the baking sheet back into the broiler. Watch the meringue very closely; it takes only 15-20 seconds to brown the tips of the meringue.
Note: The recipe in Gourmet called for sesame candy to incorporate in the meringue, I didn’t have any and I don’t think my version needed it.
*One more thing…please note the egg white in the meringue is not fully cooked.