Fellow peach lovers!!! I have a peachy new recipe today that you absolutely must try.
Actually, it’s the opposite of new, and happens to be one of the oldest recipes here on the site that I published way back in my second month of blogging back in August of 2009. But I realized the other day that it has been collecting dust while buried down in the recipe archives, which is a sweet shame, because it is one of my all-time favorite summer dessert recipes. And easily one of the most-requested desserts that my friends mention every summer.
So six years later, I’m digging this simple recipe up from the archives and shouting from the rooftops that you need to “carpe peaches” and whip up a batch right now.
That’s right. I’m talking about peaches and meringue!
To make them, simply cut a bunch of ripe peaches in half and lay them out on a baking sheet. Sprinkle them with a little bit of sugar (I used coconut sugar, but any kind will work). Then pop them under the broiler for 3-5 minutes or until they start to brown and get a little juicy on top.
While the peaches are broiling, whip up a batch of meringue to go on top of them. You only need a very small amount of meringue for this recipe, so I find it easiest to whip up mine in the small attachment that goes with my hand blender. But any sort of mixer will do.
(Tips on making meringue: just be very careful that no egg yolks or water sneak their way into your bowl, be sure that the eggs are room temp, and don’t over-beat once you add in the sugar!)
Then, simply pop the peaches and meringue back under the broiler for about 15 seconds, then turn off the broiler and let them continue cooking in there for another 30-45 seconds or until the tops of the meringue are lightly browned. Then pull them out, and serve them up immediately while they’re still extra warm and juicy. If you’d like, you can sprinkle them with some chopped pecans or drizzle them with a glaze or whatever else sounds good. But I love them plain just as they are.
The meringue is light and creamy and sweet. The peaches are rich and warm and oh-so-juicy. And together? Well, let’s just say they are an absolute treat.
One quick note, though, about the egg whites. Because the meringue is just lightly broiled on top, the insides are partially raw and soft, which makes them nice and creamy. (And as always, if you go this route, I have to disclaim that you consume raw eggs at your own risk.) But if you’re iffy about raw eggs, you can just reduce your oven to 300° F, and bake the meringue for a half hour or until is is cooked through. (See the recipe notes for the alternate baking times.) I prefer the broiled version, but go with whatever sounds best to you. Either way, this recipe is still dairy-free, and a great alternative for anyone craving peaches and cream who might need to pass on the actual cream.
Six years later, I love these just as much as the first day I made them. Hope you enjoy!
This peaches and meringue recipe is quick and easy to make, dairy-free, and perfect for summertime!
2 large ripe peaches, halved and pitted
3 tablespoons granulated white, divided
1 large egg white, room temperature
optional toppings: crushed graham crackers, chopped nuts, granola, caramel sauce, etc.
Preheat oven broiler.
Places peaches, cut side up, on a baking sheet and sprinkle evenly with 1/4 teaspoon sugar per peach half. Broil 4 to 5 inches from heat until tops begin to brown, about 3 to 5 minutes.
Meanwhile, add egg white with a pinch of salt to a mixing bowl and beat with electric mixer (or a hand blender also works well) on medium-high speed until foamy. Gradually add remaining 3 tablespoons sugar, beating briefly until the meringue holds stiff, glossy peaks.
Place a dollop of meringue on each peach half and return to the broiler for 10-15 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 20-30 seconds. (Watch very carefully so that the meringue does not burn.)
Serve immediately, garnished with any extra toppings if you would like, and enjoy!