While making my first Peach Surprise of 2011 last week, the peach turned to mush when I pitted it. Rather than get frustrated at myself, I just decided that trying to produce a photo-worthy result was pointless, and there had to be a better way. So I present my adaptation:
Baked Peaches Alaska
Serves 2-4
Ingredients:
2 large peaches, pitted
2 large egg whites (at room temperature)
Pinch of kosher salt
¼ cup sugar
½ teaspoon vanilla or almond extract
½ cup vanilla ice cream
Directions:
1. Place 2-4 large ramekins in the freezer for at least 10 minutes (though you can obviously do this way ahead of time).
2. Preheat oven to 450° F.
3. Using an electric mixer, beat the egg whites and salt on medium until foamy. Increase speed to high. Gradually add the sugar, a little at a time, and beat until stiff and glossy, 2 to 3 minutes. Beat in the almond extract.
4. Place a whole peach (if serving two) or half a peach (if serving four)* into each ramekin. The state of the peach (whole, sliced, etc.) is up to your preference and its willingness to cooperate. :) Spoon the ice cream on top of the peach, or into the cavity if you have halves. Mound the meringue on top, being sure to enclose the ice cream.
5. Place ramekins on a cookie sheet and bake until the meringue is golden brown, 2-5 minutes. Serve immediately.
* = The original recipe indicates one peach half per person, but I have to believe that's just for aesthetics. If you want a whole peach, by all means have it. I refuse to feel piggy about eating an entire fruit. :)
As you can see, my meringue still didn't brown (but it was still delicious). Anyone know what I might be doing wrong? Maybe it's my 33-year-old oven?
PS: I must include a picture of the real Peach in my life: :)
Have you tried using the broiler instead of baking at 450? It's best with a gas oven but still might work with an electric.
ReplyDeletebtw- blogger won't let me sign in to comment anymore. :( so I'll use LJ login instead
I can't believe your oven still works at all!
ReplyDeleteYou could always get one of those tiny cooking blowtorches and brown the top that way...
Looks and sounds yummy!
Em, you should explain broilers to me because I've never understood what they're all about. On my oven "broil" is just the highest setting on the temperature dial, so I always took it to mean "really really hot," but I know there's more to it than that. :) And sorry about Blogger - I usually have to try three or four times to RESPOND to comments! On my own blog! I wish I knew how to fix it.
ReplyDeleteFayelle, I think they really don't make appliances like they used to. :)