If you are looking for a dessert that you are not going to feel really guilty about eating, this is the one to choose. It may sound like a lot of effort to make a meringue, but it really is one of the easiest things to prepare. You can substitute the peach with pears or use tinned peach halves.

SERVES 1

● 1 ripe peach, halved and stone removed
● 15g marzipan
● 1 large egg white
● 50g caster sugar
● 1tbsp Demerara sugar

1. Preheat the oven to 200°C/400°F/ Gas Mark 6.
2. Remove the skin from the peach by placing it cut side down on a plate. Put the plate in the sink and pour first boiling water then cold water over it. Drain immediately and peel.
3. Roll the marzipan into a ball and place in the hollow left by the peach stone, then press the halves back together.
4. To make the meringue, whisk the egg white in a large, clean bowl until stiff peaks form, gradually add in the caster sugar and continue to whisk until thick and glossy.
5. Cover the stuffed peach completely with a layer of meringue ensuring there are no gaps. Use a fork to rough up the surface of the meringue.
6. Place the peach in a shallow ovenproof dish, sprinkle with the Demerara sugar and bake in the middle of the oven for 18 minutes until the meringue is lightly browned.
7. Serve immediately with your favourite ice cream.

Recipe & Image courtesy of Buonissimo! By Gino D’Acampo