PEACHES

BAKED PEACHES BOMBE ALASKA

Don’t be tempted to peel the skins off the peaches before you roast them, as it helps them keep their shape. Choose a yellow peach if you want a subtle tangy taste and a slightly more robust flavour and a white peach for a more delicate flavour. A white-fleshed peach cooks in less time than a yellow peach.

PREPARATION TIME: 15 minutes | COOKING TIME: 20 minutes | SERVES: 6

3 large ripe peaches

1 tablespoon date syrup

½ cup (115 g/4 oz) ricotta

¹ /₃ cup (40 g/1½ oz) raspberries, crushed

2 tablespoons finely chopped toasted almonds

2 egg whites

½ cup (110 g/3¾ oz) caster (superfine) sugar

Preheat the oven to 200°C/400°F (fan 180°C/350°F). Line a baking tray with baking paper.

Wash the peaches, halve and remove the stones. Fill the hollow with some of the date syrup and place on the baking tray. Roast for 15 minutes, or until the fruit just softens.

Remove from the oven and place on a wire rack or tray.

Blend together the ricotta, raspberries with their juices and almonds. Spoon an equal amount of the mixture into the centre of each peach.

Using an electric mixer, whisk the egg whites until frothy. Gradually add the sugar, 1 tablespoon at a time, beating until the sugar dissolves and the mixture is thick and glossy. Spoon the meringue into a dome shape over each peach to completely enclose the filling. Bake for about 8 minutes, or until the meringue just starts to brown. Remove from the oven and serve immediately.

TIP If date syrup is not available, try honey.