Here’s a peachy version of the Melba classic, with crisp meringues as the base and pureed peach in the raspberry sauce.
- 3 large egg whites, at room temperature
- Pinch of salt
- Pinch of cream of tartar
- 1/4 to 1/2 cup sugar
- 1 1/2 cups fresh raspberries, rinsed
- 5 fresh peaches
- 1/4 cup sugar
- 2 tbsps. lemon juice
- 1 cup whipping cream
Meringues: Beat egg whites with salt and cream of tartar until soft peaks form. Gradually beat in sugar, one tablespoon at a time and continue beating until mixture is vey stiff. Line cookie sheet with waxed paper and grease paper well. Draw six, three-inch circles on paper. Using spatula or piping bag, spread or pipe meringue into circles, shaping to form rim about one-inch high. Bake at 250 degrees F. for one hour. Turn oven off and leave meringues overnight in oven to dry. Carefully remove paper from bottoms of meringues.
Melba sauce: Puree raspberries in blender or food processor and force through a sieve to remove seeds over mixing bowl. In blender or food processor, puree one peeled and sliced peach. Add peach puree, the 1/4 cup sugar and one tablespoon lemon juice to raspberry sauce. Blend well. (Can be made in advance.) Beat whipping cream until stiff. Peel and slice remaining four peaches and toss with remaining one tablespoon lemon juice.
To serve, cover bottom of each meringue with raspberry sauce. Top with whipped cream and sliced peaches. Drizzle raspberry sauce over top.
Makes six servings.