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Baked peaches with pistachio & orange meringue
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4 ripe peaches (or nectarines)
Finely grated zest and juice of 1 large orange
25g unsalted butter
2 tsp caster sugar
50g pistachio kernels
1 Waitrose British Blacktail Large Free Range Egg, white only
50g icing sugar
Few drops orange flower water, optional
1. Preheat the oven to 180°C, gas mark 4. Halve and stone the peaches or nectarines, then place in a shallow ovenproof dish, cut side up in one layer. Set aside the orange zest, then pour the juice over the fruit. Add a knob of butter to each, then sprinkle with the caster sugar. Bake uncovered for 10 minutes.
2. Meanwhile, blitz the pistachios until fairly fine but with a little texture in a mini processor.
3. Put the egg white and icing sugar in a heatproof bowl and set over a pan of simmering water. Whisk with a hand-held electric whisk for 3-4 minutes until the meringue forms soft peaks. Remove from the heat and whisk for a further 1 minute.
4. Fold in the orange zest, pistachios and orange flower water if using. Spoon the meringue onto each peach and return to the oven for a further 8-10 minutes until the meringue is golden. Serve warm or at room temperature on the same day.
Typical values per serving:
This recipe was first published in July 2018.
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