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Peaches With Meringue Topping

desserts, spanish

2 1/4 cup water
1/4 cup sugar
4 large peaches, peeled and halved with the; pits removed
1 tablespoon butter
3 1/2 oz dates, finely chopped
1 for meringue:
2 eggwhites
1 pinch salt
3/4 cup confectioners sugar

Preheat the oven to 400 degrees F. Heat the water in a large saucepan. Dissolve the sugar. Bring to a boil and cook for 2 minutes. Poach the peaches in this syrup for 10 minutes, turning them over and coating with the syrup occasionally. Soften the butter and mix with the dates. Drain the peaches, transfer to a baking dish and fill the centers with the date mixture. FOR MERINGUE: Beat the eggwhites with a pinch of salt until stiff. Gradually add the confectioners' sugar to form meringue. Spoon the mixture onto the peaches, making decorative peaks. Bake for 10 minutes until golden. The best peaches in Spain are grown in Aragon. Facts per Serving Calories: 389 Fat: 3g Fiber: 5g

Contributor: Source: Heritage of Spanish Cooking

Yield: 4 servings
N218^02047

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