Ingredients

• 150g/6oz free-range egg whites
• 300g/10½oz caster sugar
• 2 tsp cornflour
• 1 tsp white wine vinegar
• 300ml/10½fl oz double cream
• 250g/9oz caster sugar
• 50ml/2fl oz water
• 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

Directions

• For the pavlovas
• preheat the oven to 140C/280F/Gas 1.
• 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.
• 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).
• Just before serving
• whip the double cream in a bowl until soft peaks form when the whisk is removed.
• For the roasted peaches
• preheat the oven to 170C/340F/Gas 3.
• 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.
• 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.
• 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 remaining sugar
• making sure they are thoroughly coated (alternatively
• sprinkle the sugar on a plate and roll the peaches in it).
• 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.
• Add the raspberries and almonds to the roasting tin during the final ten minutes of cooking.
• 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.