Serves 6/ Vegetarian
- 4 peaches or nectarines
- 25g (1oz) brown sugar
- 2tbsp Marsala, sweet sherry or lemon juice
- 4 egg whites
- 250g (9oz) light brown sugar or caster sugar
- Preheat the oven to 180°C (350°F), Gas mark 6. Cut the peaches in half (there’s no need to peel them) and remove the stones. Slice the peaches about 5mm (1/4 in) thick and lay in a 1.25 litre (2 ¼ pint) pie dish. Sprinkle with brown sugar and drizzle with the Marsala, sherry or lemon juice. If the peaches are not very ripe and juicy (although they should be ripe enough to eat), pop them into the oven for 5 minutes to cook, while you make the meringue. If they are very ripe and juicy, there is no need to do this.
- To make the meringue, whisk the egg whites in a bowl with an electric beater until stiff. Still beating, gradually add the light brown sugar and continue to beat until the meringue holds stiff peaks. Spoon the meringue on 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 a deep golden colour on top.