Peach meringue with toasted almonds and white chocolate sabayon

P25 minutes C45 minutes S4


1 tbsp unsalted butter
8 Riviana Peach Halves
1 lemon
4 tbsp Grand Marnier
4 egg whites
2 tbsp caster sugar
1/2 tspn Anchor Vanilla Essence
1/4 cup flaked almonds
1 tbsp icing sugar
mint leaves, to serve


3 egg yolks
100g caster sugar
1/2 cup Grand Marnier


Preheat the oven to 220°C. Brush a baking dish, large enough to hold 8 Riviana Peaches, with butter.


Drain the peaches and place into the baking dish, squeeze the lemon over the peaches and splash with Grand Marnier.


To make the meringue, put the eggwhites into a bowl and whisk until stiff. Sprinkle in the castor sugar, one spoon at a time and add the vanilla essence. Continue to whisk until the meringue is stiff and shiny.


Spoon the meringue over each peach half and sprinkle with almonds and icing sugar.


Bake in the oven for about 10 minutes or until lightly browned. Lift the dish of Riviana peaches from the oven very carefully, to make sure the meringue does not slip off, place in the centre of the plate, serve with white chocolate sabayon and garnish with mint leaves if desired.



White chocolate sabayon
Beat the egg yolks and castor sugar over a double boiler on medium heat. Once the mixture is creamy, add the Grand Marnier and continue to beat for about 10 minutes until the sauce is thick and shiny.

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