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Summer Peaches with Baked Meringue
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate summer peaches with warm baked peaches topped with fluffy meringue—a stunning dessert for late-summer gatherings.
Ingredients:
  • For the baked peaches:
  • 1/2 cup lightly packed dark brown sugar
  • 1 1/2 tablespoons amaretto (almond liqueur), or 1 teaspoon of pure almond extract
  • 1/8 teaspoon salt
  • 4 medium peaches, halved, pitted and thickly sliced (no need to peel)
  • 1/2 teaspoon cinnamon
  • For the meringue topping:
  • 4 egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • Finely grated zest of 1/2 lemon
Instructions:
  • Preheat the oven to 375ºF and get ready a 9- to 10-inch oven-safe skillet or ceramic baking dish.
  • Create aromatic brown butter by melting it in a skillet over medium heat. Stir constantly until the butter solids become golden brown and emit a nutty fragrance, which should take around 2 to 3 minutes. Then promptly remove the pan from the heat. If using a baking dish, brown the butter in a small skillet before transferring it to the dish.
  • Enhance the peaches: Mix brown sugar, vanilla, Amaretto, and salt into the rich brown butter. Combine with peaches until coated in sugar. Arrange in pan and dust with cinnamon.
  • Create a fluffy meringue: In a stand mixer bowl with the whisk attachment, mix egg whites, salt, and cream of tartar on low until foamy. Increase speed, add sugar gradually, and whisk until meringue is glossy and forms stiff peaks. This should take around 3 to 4 minutes. Gently fold in lemon zest.
  • Cover the peaches with meringue using a large spoon and gently swirl to create elegant peaks. Bake in the oven for 15 to 18 minutes until the meringue turns golden brown and sets on top while remaining slightly soft in the center.
  • Serve: Allow dessert to cool slightly before enjoying. Best served fresh on the day, refrigerate any leftovers for up to a few days.

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