Calanda Peaches With a Meringue Topping

Found on www.tienda.com for Zaar World Tour -Spanish regions. If Calanda peaches are unavalable substitute a sweet fleshy variety.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 4  calanda  peach halves in syrup
• 1  tablespoon butter

• Custard filling

• 2  egg yolks
• 3  ounces sugar
• 1⁄2 cup milk
• 4  tablespoons  peach liqueur

• Meringue

• 2  egg whites
• 3  ounces sugar
• 1  pinch salt
•  lemon juice
•  powdered sugar

Directions

1. 1.Cut the peaches in half and remove the pits.
2. 2.Grease an ovenproof dish and arrange the peaches in it, cut side up.
3. 3. Fill the peach centers with the custard and top with a mound of meringue.
4. 4. Sprinkle with extra fine sugar and brown in the oven, or caramelize the sugar with a red-hot metal spatula.
5. 5. Beat the egg yolks with the sugar in a thick-bottomed pan.
6. 6.Add the boiling milk, stirring all the time, then add the peach liqueur and continue to heat until thick.
7. 7. 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.