An elegant dessert of perfectly baked meringue topped with sweet roasted peaches.


  • 4 peaches or nectarines

  • 25 g brown sugar

  • 2 tablespoons Marsala sweet sherry or lemon juice

  • 4 free range egg whites

  • 250 g light brown sugar or caster sugar


  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    Cut the peaches in half and remove the stones. Slice the peaches about 5mm

  • 3.

    ¼in thick and lay into a 1.25 litre /2¼ pint pie dish. Sprinkle brown sugar

  • 4.

    Over the peaches and drizzle the marsala, sherry or lemon juice over the top. If the peaches are not very ripe and juicy (although they should be ripe enough to eat), pop them into the

  • 5.

    Oven for five minutes to cook, while you make the meringue. If they are very ripe and juicy there is no need to do this.

  • 6.

    For the meringue, place the free-range egg whites into a bowl and whisk with an electric beater until they become stiff. While still beating the egg whites, gradually add the light brown sugar. Continue to beat the mixture until the meringue holds stiff peaks.

  • 7.

    Spoon the meringue onto the top of the peaches and cook in the preheated oven for 15-20 minutes, or until the meringue feels slightly firm in the centre and is golden-brown in colour on top.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 227kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 55g
  • Sugar 52g
  • Sodium 42mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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