Summer Peaches with Baked Meringue

Ingredients

• 3 tablespoons unsalted butter
• 1/2 cup lightly packed dark brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons amaretto, or 1 teaspoon of pure almond extract
• 1/8 teaspoon salt
• 4 medium peaches, halved, pitted and thickly sliced
• 1/2 teaspoon cinnamon
• 4 egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1 cup sugar
• Finely grated zest of 1/2 lemon

Directions

1. Heat the oven to 375ºF. Set out a 9- to 10-inch oven-safe skillet, or use a ceramic baking dish of about the same size. To make the brown butter, melt the butter in the skillet over medium heat. Stir the whole time as it cooks, until the milk solids are pale brown and the butter smells nutty, about 2 to 3 minutes or so.
2. Take the skillet off the heat right away. If you are using a baking dish, brown the butter in a small skillet first, then pour it into the dish.
3. For the peaches, mix the brown sugar, vanilla, Amaretto, and salt into the browned butter. Add the peaches and turn them through the mixture until they are coated with the sugar.
4. Arrange the peaches evenly in the pan, then dust them with the cinnamon.
5. For the meringue, combine the egg whites, salt, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed until the mixture turns foamy.
6. Raise the mixer speed little by little, then add the sugar slowly, 1 to 2 tablespoons at a time, beating until the meringue looks thick and shiny and stands in firm peaks. This should take about 3 to 4 minutes. Fold in the lemon zest.
7. Using a large spoon, mound the meringue over the peaches, then lightly swirl the surface into peaks. Bake for 15 to 18 minutes, until the meringue is golden brown. The top should feel set, while the middle remains soft.
8. Let the dessert cool for a short time before serving. It is best the same day it is served, though leftovers can be refrigerated for a few days.