Festive Food

Poached Stone Fruit With Walnut Cream Meringues

by atikalim  /   December 17, 2016

Yield
6
Prep Time
30mins
Cook Time
70mins
Difficulty Level
-

This delicious dessert features generous slices of peach and apricot atop a bed or walnut cream and meringue.

Ingredients

Steps

01.

Preheat oven to moderately low, 150 C. Line an oven tray with baking paper.

02.

In a large bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, beating until thick and glossy.

03.

Spoon 6 equal portions of mixture onto tray, spreading into 10-cm discs. Bake 1 hour. Allow to cool in a turned off oven, with door ajar.

04.

In a large saucepan, combine extra sugar, water, cinnamon, star anise and vanilla. Bring to boil on medium, stirring, until sugar dissolves. Add stone fruit cut-side down and cover with baking paper. Simmer 7 to 8 mins, turning halfway until just tender. Set aside to cool.

05.

In a small bowl, using an electric mixer, beat cream, icing sugar and cinnamon together until stiff. Fold walnuts through.

06.

Top meringues with cream and sliced fruit and sprinkle with extra walnuts, to serve.

Prepare meringue bases a day or two before Christmas and store in an airtight container. Poach fruit and store in syrup in an airtight container in the fridge until ready to assemble.