Peach “Baked Alaska”Posted: August 26, 2011
Peach season is almost done, so here is one more dessert that is real simple (from Real Simple magazine – article called 7 Easy Recipes From Farmers to Your Table), called Irene Burkhart’s Peach Surprise. Irene is the mother of the current farmer at Burkart Farms, a small farm to table orchard that sells its excellent produce at the Santa Monica Farmer’s market. This is a play on Baked Alaska, without the cake!
If you feel funny about partially cooked egg whites, buy the 100% egg whites that come in containers at the market. Most brands are pure egg whites, with no additives, and they are pasteurized for extra safety. (Extra tip – add these whites to omelets and other egg mix dishes too to decrease yolk ratio and make them more healthy).
Irene Burkart’s Peach Surprise
Serves 4| Hands-On Time: 10m | Total Time: 20m
- 2 large egg whites, at room temperature
- pinch of kosher salt
- 1/4 cup sugar
- 1/2 teaspoon pure almond or vanilla extract
- 2 large peaches, halved and pitted
- 1/2 cup vanilla ice cream
- Heat oven to 450° F. Place a baking sheet in the freezer for at least 10 minutes.
- Using an electric mixer, beat the egg whites and salt on medium until foamy. Increase speed to high. Gradually add the sugar, 1 tablespoon at a time, and beat until stiff and glossy, 2 to 3 minutes. Beat in the almond extract.
- Cut a thin slice from the round side of each peach half (to stabilize it) and place on the chilled baking sheet. Spoon the ice cream into the cavity of each peach half and mound the meringue on top, enclosing the ice cream.
- Bake until the meringue is golden brown, 2 to 3 minutes. Serve immediately.