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Peach Melba Meringues

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      Title: PEACH MELBA MERINGUES
 Categories: Desserts
      Yield: 4 Servings
 
      2 lg Peaches, Skinned and stones
           -removed or
      4    Tinned peach halves, drained
     12 oz Fresh raspberries
      1    Egg White
      2 oz Caster Sugar
      2 oz Icing Sugar, sieved
      2 tb 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: Take-A-Break
 
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