Irene Burkart’s Peach Surprise
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 2 large egg whites, at room temperature
- pinch of kosher salt
- 1/4 cup sugar
- 1/2 teaspoon pure almond or vanilla extract
- 2 large peaches, halved and pitted
- 1/2 cup vanilla ice cream
Directions
- Heat oven to 450° F. Place a baking sheet in the freezer for at least 10 minutes.
- Using an electric mixer, beat the egg whites and salt on medium until foamy. Increase speed to high. Gradually add the sugar, 1 tablespoon at a time, and beat until stiff and glossy, 2 to 3 minutes. Beat in the almond extract.
- Cut a thin slice from the round side of each peach half (to stabilize it) and place on the chilled baking sheet. Spoon the ice cream into the cavity of each peach half and mound the meringue on top, enclosing the ice cream.
- Bake until the meringue is golden brown, 2 to 3 minutes. Serve immediately.
Nutritional Information
- Per Serving
- Calories 127
- Fat 2g
- Sat Fat 1g
- Cholesterol 6mg
- Sodium 66mg
- Protein 3g
- Carbohydrate 24g
- Sugar 22g
- Fiber 1g
- Iron 0mg
- Calcium 26mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Don't keep ice cream on the freezer door: It's more prone to melt and refreeze, forming ice crystals.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
