Peaches with meringue - Pilar Hernández's Chilean Kitchen
Peaches and apricots are my favorites for this dessert, which is very simple and easy to make, yet surprisingly flavorful. This recipe includes meringue, which is very traditional in Latin American cuisine and is how my grandmother made it, but you can replace it with sweetened whipped cream or ice cream if you find it too elaborate. When I lived in Chile, for many years, the end-of-year holidays
Ingredients · Servings 6
- 1 jar of peach halves in syrup (15.25 oz.) or Lite apricot halves (15 oz.)
- 1/2 cup of dulce de leche or manjar
- 1/4 cup chopped pecans or walnuts
- 2 egg whites
- 1/2 cup of sugar
Method · PT-497396H59M8S
- Drain the fruit and place it in the serving dishes where you will serve the dessert.
- In a small bowl, mix the dulce de leche with the walnuts, stirring until well combined.
- Fill the peaches or apricots with the dulce de leche and walnut mixture.
- To prepare the meringue, set up a double boiler in a large pot: add 3 cm of water, heat over high heat until it comes to a boil, then reduce to low heat. In a large bowl that can be placed over the pot without touching the water, combine the egg whites and sugar. Beat with an electric mixer over the double boiler (the water should continue to simmer gently), initially at low speed and then at high speed, for about 5 minutes until stiff peaks form. Then continue beating off the heat until cool, about 5 more minutes. Using a piping bag or a spoon, place a generous spoonful of meringue onto each peach or apricot.
- Turn on the oven grill and gently brown the meringue, always keeping an eye on it as it browns in 2-3 minutes.
- Serve within 2-3 hours if possible. Or refrigerate until ready to serve.
Description
A delicious dessert.
- ½ cup of dulce de leche
