Peaches With Meringue Topping Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: water,
1/4 cup: sugar,
4 large: peaches, peeled and halved with the, pits removed
1 tbsp: butter,
3 1/2 ounce: dates, finely chopped
for meringue:,
2: eggwhites,
1 pinch: Salt,
3/4 cup: confectioners sugar,
Directions:
Preheat the oven to 400 degrees F.
Heat the water in a large saucepan. Dissolve the sugar. Bring to a boil and
cook for 2 minutes.
Poach the peaches in this syrup for 10 minutes, turning them over and
coating with the syrup occasionally.
Soften the butter and mix with the dates. Drain the peaches, transfer to a
baking dish and fill the centers with the date mixture.
FOR MERINGUE: Beat the eggwhites with a pinch of salt until stiff.
Gradually add the confectioners sugar to form meringue. Spoon the mixture
onto the peaches, making decorative peaks.
Bake for 10 minutes until golden.
The best peaches in Spain are grown in Aragon.
Facts per Serving
Calories: 389
Fat: 3g
Fiber: 5g
Contributor: Source: Heritage of Spanish Cooking
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N218^02047
NYC Nutrilink: N0^00000
Source from luhu.jp
Heat the water in a large saucepan. Dissolve the sugar. Bring to a boil and
cook for 2 minutes.
Poach the peaches in this syrup for 10 minutes, turning them over and
coating with the syrup occasionally.
Soften the butter and mix with the dates. Drain the peaches, transfer to a
baking dish and fill the centers with the date mixture.
FOR MERINGUE: Beat the eggwhites with a pinch of salt until stiff.
Gradually add the confectioners sugar to form meringue. Spoon the mixture
onto the peaches, making decorative peaks.
Bake for 10 minutes until golden.
The best peaches in Spain are grown in Aragon.
Facts per Serving
Calories: 389
Fat: 3g
Fiber: 5g
Contributor: Source: Heritage of Spanish Cooking
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N218^02047
NYC Nutrilink: N0^00000
Source from luhu.jp