Grown under the sun in Hawke's Bay orchards and hand-picked, only the finest golden peaches are good enough to be chosen by Wattie's.
Preheat oven to 140°C (fan assisted). Mix cornflour, Gregg’s Ground Mixed Spice, white wine vinegar and vanilla extract together to make a paste. Set aside. Mix caster and brown sugar together.
Whisk egg whites together in a clean bowl until soft peaks form. Continue whisking, adding sugar a little at a time alternately with the cornflour mixture until the meringue is stiff and glossy.
Spoon 6 meringues, spaced apart onto a baking tray lined with baking paper. Shape into nests by making dips in the centre with the back of a spoon. Bake for 1 hour. Turn off the oven and leave to cool in the oven for a further 1 hour.
To serve place a meringue nest on a serving plate. Fill with whipped cream or Greek-style yoghurt and fresh strawberries. Spoon the peach coulis over the meringue.
To Make the Peach Coulis:
Place the Wattie’s Peaches Sliced in Clear Fruit Juice in a food processor or blender and process until smooth.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 tsp cornflour
½ tsp Gregg's Ground Mixed Spice
1 tsp white wine vinegar
1 tsp vanilla extract
½ cup caster sugar
¼ cup soft brown sugar
4 egg whites
1 punnet strawberries
1 cup cream, whipped or 1 cup Greek-style yoghurt
410 g can Wattie’s Peaches Sliced in Clear Fruit Juice