Recipe - Peach Melba Meringues

2 lg Peaches, Skinned and stones
removed or
4 Tinned peach halves, drained
12 ounce Fresh raspberries
1 Egg White
2 ounce Caster Sugar
2 ounce Icing Sugar, sieved
2 tablespoon Lemon Juice
Mint Sprigs, to decorate

Preheat oven to 220C/400F/Gas Mark 6.

To skin peaches, immerse in boiling water for 30 seconds, then transfer to
a bowl of cold water. With a small sharp knife, loosen skin at stalk end
and gently peel from the flesh, taking care not to tear it. Place peach
halves in a baking dish and put a few raspberries in each hollow.

Whisk the egg white until stiff. Gradually add caster sugar, whisking
between each addition, until thick and glossy. Place a swirl of meringue on
top of each peach half and bake in a preheated oven for 10 minutes until
golden.

Rub remaining raspberries through a sieve, add icing sugar to the puree and
mix well. Add lemon juice to taste.

Place baked peaches on a plate and drizzle raspberry sauce around the base.
Garnish with mint.

Source: TakeABreak

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini