Butter for greasing
Caster sugar for dusting
a 7 oz can of tinned peach halves in natural juice (drained)
1 oz icing sugar
2 tbsp peach liqueur
3 egg whites
1.5 oz caster sugar
grated zest of 1 lime
4 Amaretti biscuits, crushed
a little extra icing sugar
Preheat oven to Gas mk 5/375F. Place a baking sheet on the top shelf of the oven.
Lightly butter 6 ramekin dishes and dust with caster sugar.
Place the drained peaches, icing sugar and peach liquer in a liquidiser and whizz to a puree.
In a large bowl, whisk the egg whites until they form stiff peaks. Add the sugar, 1 tablespoon at a time, whisking until the whites are stiff and glossy.
Fold the peach puree and lime zest into the egg whites (once you have mixed the peach puree into the meringue mixture, you should work quickly as they are incllined to sink at this point!) Divide between the ramekins. Sprinkle over the crushed Amaretti bisuits.
Place the ramekins on the hot baking sheet and bake for 10-12 minutes.
Dust with the extra icing sugar and serve immediately. Serve with a raspberry coulis and fresh double cream!
YUM
