Tuesday, June 24, 2008
This easy peach dessert with baked meringue topping is best when made close to serving time. Recipe quantities serve 4.
5 ounces (150 g) ricotta cheese
2 tablespoons chopped walnuts
2 teaspoons grated orange rind
1 tablespoon orange juice
1 tablespoon icing sugar
13.5 ounce (425 g) can peach halves, drained
1 1/2 tablespoons cornflour
8 fl oz/250 ml bottle peach nectar
3 egg whites
1/2 cup caster sugar
1. Grease a shallow ovenproof dish (4 cup capacity). Combine ricotta, nuts, rind, juice and sifted icing sugar in a medium bowl; mix well. Spoon ricotta mixture onto cut sides of peach halves, place peaches, filled side up, into prepared dish.
2. Blend cornflour with nectar in a small saucepan, stir over medium heat until mixture boils and thickens. Pour nectar mixture around peach halves. Spread meringue on top of peaches, bake in moderately hot oven for about 5 minutes or until lightly browned, stand for 5 minutes before serving.
Meringue: Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved between each addition.