Peach Meringue Pudding
My grandmother's speciality was a pineapple pudding and, as she grew older and cooked less, she would make it, or suggest making it, for any occasion that was not part of normal daily life. A simple dessert, it consisted of canned pineapple, a cornflour custard enriched with egg yolks and flavoured with vanilla essence, and a meringue topping. Peach Meringue Pudding belongs to the same family, but the fruit is fresh, the custard is thickened only with egg yolks and a vanilla pod replaces the essence. I know Grandmother would have approved.
INGREDIENTS:
425 ML/15 FL OZ MILK, OR
A MIXTURE OF MILK AND CREAM
I VANILLA POD
3 EGGS, SEPARATED
2 EGG YOLKS
125 G/41/2 OZ VANILLA
CASTER SUGAR
20 G/3/4 OZ UNSALTED BUTTER
1 1/2 TBSP LIGHT MUSCOVADO SUGAR
4 PEACHES
APPROXIMATELY 2 THSP
LEMON JUICE
1 TBSP KIRSCH (OPTIONAL)
2-3 TBSP FLAKED ALMONDS
DIRECTIONS:
In a heavy-based saucepan, gently heat the milk with the vanilla pod to just on simmering point. Remove from the heat, cover and leave for 20 minutes.
In a medium-sized bowl, beat the egg yolks with about 1 tablespoon of the vanilla caster sugar. Bring the milk to the boil, then stir into the egg yolk mixture. Return to the saucepan and heat very gently, stirring with a wooden spoon, until thickened; do not allow to boil. Remove the vanilla pod.
Set the oven to 190°C/375°F/Gas 5. Spread the butter over the base of a wide 1.2-1.5 litre/2-21/2 pint ovenproof dish and sprinkle with the light muscovado sugar.
If the peaches are very ripe, the skin should easily peel off. If it clings stubbornly to the fruit, place the peaches in a bowl, cover with boiling water, leave for about 20 seconds, then drain off the water - the skin should then come away without any problem. Thickly slice the peaches and discard the stones. Place the peach slices in a frying pan, cover with cold water and bring to simmering point. Poach gently for 5-10 minutes until tender. Drain and place in the dish. Sprinkle over the lemon juice and the kirsch, if using.
In a clean, dry bowl, whisk the egg whites until soft peaks form, then gradually whisk in the remaining sugar, whisking well after each addition, until the mixture is stiff and shiny. Spoon over the custard. Scatter over the flaked almonds and bake for 12-15 minutes until brown and crisp on top. Serve warm.
