Calanda Peaches with a Meringue Topping

If Calanda peaches are unavalable substitute a sweet fleshy variety.

Servings: 4

Prep Time: 45 min.

Cook Time: 20 min. for the cream, 10 min. for browning the meringue

Ingredients:

4 Calanda peaches in syrup

1 tbsp butter

Custard filling:

2 egg yolks

3 oz sugar

1/2 cup milk

4 tbsp peach liqueur

Meringue:

2 egg whites

3 oz sugar

1 pinch salt

Lemon juice

Powdered sugar

Preparation:

Cut the peaches in half and remove the pits. Grease an ovenproof dish and arrange the peaches in it, cut side up. Fill the peach centers with the custard and top with a mound of meringue. Sprinkle with extra fine sugar and brown in the oven, or caramelize the sugar with a red-hot metal spatula.

Custard Filling:

Beat the egg yolks with the sugar in a thick-bottomed pan. Add the boiling milk, stirring all the time, then add the peach liqueur and continue to heat until thick.

Meringue:

Beat the egg whites until thick together with the pinch of salt, a few drops of lemon juice and the sugar until very shiny and smooth.

Recipe courtesy of Spain GourmeTour magazine.

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