Summer Peaches with Baked Meringue
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Category
Dessert
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Cusine
American
What do you need?
How to make?
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
Preheat the oven to 375ºF. Have on hand a 9- to 10-inch oven-safe skillet, or a similar-sized ceramic baking dish.
In the skillet over medium heat, melt the butter. Cook, stirring constantly, until the butter solids turn light brown and the butter smells nutty—about 2 to 3 minutes or so.
Immediately remove the pan from the heat.
Read more about how to brown butter and watch a video HERE.
Stir the brown sugar, vanilla, Amaretto, and salt into the brown butter. Add the peaches and toss to coat them with the sugar.
Spread them in the pan and sprinkle with the cinnamon.
In the bowl of a stand mixer on low speed using the whisk attachment, beat the egg whites, salt, and cream of tartar until foamy.
Gradually increase the speed and slowly add the sugar, 1 to 2 tablespoons at a time, until the meringue is thick and glossy and holds firm peaks. Fold in the lemon zest.
With a large spoon, spoon the meringue over the peaches and swirl it gently to give it pretty peaks.
Bake for 15 to 18 minutes, or until the meringue is golden brown. It should be firm on top, but still soft in the center.
Cool briefly before serving. This dessert is best eaten on the day you serve it, but leftovers will keep for a few days, refrigerated.
