Peach Meringue
- 1 quart ripe peaches
- Sugar
- 3 egg whites, beaten
- 3 egg yolks
- 1 pint milk
Pare and quarter, removing the stones, the peaches. Place in a dish that can go straight from the oven to the table. Sprinkle the peaches with sugar and cover them well with the egg whites. Keep the dish in the oven until the eggs have turned a delicate brown, then take it out. Set the dish in a very cool place. Take the egg yolks, add the milk, sweeten and flavor. Then boil in a saucepan, being careful to keep the eggs from curdling. When cool, pour into a glass pitcher and serve proudly with the meringue when ready to serve.
Submitted by Jun 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min