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Roasted peach and raspberry pavlovas

over 2 hours
preparation time
Ingredients
30 mins to 1 hour
For the pavlovas cooking time

150g/6oz free-range egg whites Makes 6

300g/10½oz caster sugar
2 tsp cornflour By James Martin
1 tsp white wine vinegar From Saturday Kitchen
300ml/10½fl oz double cream Warmth brings out the
For the roasted peaches gorgeous aromas and colours
of peaches and raspberry to
250g/9oz caster sugar tickle the taste buds in this
50ml/2fl oz water unusual pavlova.

250ml/9fl oz fresh orange and peach juice

6 ripe peaches
50g/2oz unsalted butter, softened until runny but not melted
150g/5oz raspberries
110g/4oz whole almonds, out of their shells

Preparation method
1. For the pavlovas, preheat the oven to 140C/280F/Gas 1.
2. Place the egg whites into a clean bowl and whisk until soft peaks
form when the whisk is removed from the bowl. Add the sugar, a
spoonful at a time, while whisking continuously. Whisk until all of the
sugar is incorporated and stiff peaks form when the whisk is
removed. Gently fold in the cornflour and white wine vinegar.
3. Line a baking tray with parchment paper and place six large
spoonfuls of the pavlova mixture onto the tray, in small rounds with a
small hollow in the middle. Bake in the oven for 10-12 minutes, or
until crisp but not coloured, then turn the oven off and leave for 2-3
hours (or preferably overnight).
4. Just before serving, whip the double cream in a bowl until soft peaks
form when the whisk is removed.
5. For the roasted peaches, preheat the oven to 170C/340F/Gas 3.
6. Place 150g/5oz of the sugar into a heavy-based pan with the water
and dissolve over a low heat, stirring occasionally to make a syrup.
When the sugar syrup is completely clear, increase the heat and
cook for 4-5 minutes, or until the mixture changes colour to a light
caramel.
7. Remove the pan from the heat and carefully stir in the orange and
peach juice (be careful as the mixture may spit). Set aside to cool.
8. Using a mini blowtorch, blacken the skins of the peaches, then use a
clean cloth to wipe the skins away. Brush the peeled peaches with
the soft butter, using a pastry brush. Sprinkle the peaches with the
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remaining sugar, making sure they are thoroughly coated

(alternatively, sprinkle the sugar on a plate and roll the peaches in it).
9. Place the peaches into a small roasting tin and spoon the caramel
over. Roast in the oven for 30 minutes, basting the peaches every
ten minutes, until the peaches are golden-brown and caramelised.
10. Add the raspberries and almonds to the roasting tin during the final
ten minutes of cooking.
11. To serve, place a meringue round each onto six serving plates.
Spoon the whipped cream on top and place a peach in the centre of
each meringue. Spoon the caramel sauce around and scatter the
raspberries and almonds over and around.