Peaches with meringue in chocolate sauce

Name: Peaches with meringue in chocolate sauce - Iosefina E.
Ingredients: 4 halves of canned peaches; 1 egg white; 20g granulated sugar; 60g dark chocolate; 100ml liquid cream; 1 tablespoon lemon juice; powdered sugar

Dessert - Peaches with meringue in chocolate sauce by Iosefina E. - Recipia

There are evenings when I crave something quick and sweet, but I don't want to spend too much time in the kitchen. Peaches with meringue and chocolate sauce have often been my savior when I found a can of peaches in the cupboard and a bit of chocolate on hand. Plus, you don't even have to bake them for long, so everything goes pretty quickly. Quick Info Total time: about 20 minutes Preparation time: 10 minutes Baking time: 8 minutes Servings: 2 (4 peach halves) Difficulty: easy Recipe type: quick dessert, occasional or everyday Ingredients 4 peach halves from a can 1 egg white 20 g granulated sugar 1 tablespoon lemon juice 60 g dark chocolate 100 ml liquid cream powdered sugar (for decoration) Preparation steps 1. Drain the peach halves very well. I usually leave them for a few minutes on a paper towel or kitchen paper to remove excess liquid. 2. Whip the egg white until stiff using a mixer. When it starts to firm up, add the granulated sugar and lemon juice and continue mixing until the meringue is glossy and thick. 3. Place the meringue in a piping bag (or in a bag with a corner cut off, if you don't have a piping bag). Cover each peach half with a generous layer of meringue, directly on top, without pressing down. 4. Arrange the peaches on a baking tray lined with parchment paper and place them in a preheated oven at 200 degrees Celsius. Bake for 8 minutes. The meringue should just form a light crust on top, not become crunchy. 5. While they are in the oven, break the chocolate into small pieces and melt it together with the liquid cream over low heat. Stir until the chocolate is completely melted and you have a smooth cream. 6. Pour the chocolate sauce onto a plate, place the meringue-topped peach half on top, and sprinkle with powdered sugar. Why I make this recipe often I love it because it's quick, with ingredients I usually have on hand. It's a good solution when I have unexpected guests or want something sweet without complications. Plus, I don't need to bake for a long time or stand by the oven. Tips and variations Tips If you have time, take the peaches out of the can 30 minutes before and let them drain so the meringue doesn't get soggy. Use chocolate with a higher cocoa percentage for a more intense flavor, if you prefer darker desserts. The egg white foam whips up easier if the bowl is clean and dry. Substitutions Peaches can be replaced with apricots from a can, but the texture and final taste will be slightly different. Granulated sugar can be swapped with powdered sugar, but the foam will turn out just as well with either. Liquid cream can be either plant-based or dairy, and the final result doesn't differ much in this recipe. Variations Instead of powdered sugar on top, you can add a bit of cinnamon or fine almond flakes. You can also use milk chocolate, but the result will be a bit sweeter. If you want, you can add a bit of rum or vanilla extract to the chocolate sauce, but it's not mandatory. Serving ideas It is served at room temperature, immediately after the meringue has cooled slightly. It can be placed on an individual plate with plenty of chocolate sauce underneath or in small bowls. It's good on its own, but it also pairs well with a scoop of vanilla ice cream if you're in the mood for something richer. Frequently asked questions 1. Can I use fresh peaches? Yes, if they are ripe, but you need to peel and slice them, then let them macerate with a bit of sugar. 2. If I don't have a piping bag, how do I put on the meringue? You can use a simple bag with a corner cut off, or even a teaspoon. It doesn't have to be very decorative. 3. Can I make the meringue with eggs from the fridge? Ideally, you should use egg whites at room temperature; they whip up easier, but it works with cold ones if you're in a hurry. 4. Can I make the chocolate sauce in the microwave? Yes, you can melt the chocolate with the cream in short bursts of 20-30 seconds, stirring each time. 5. How stiff should the egg white foam be? It should be firm and glossy, and should not fall off the whisk or mixer paddle when lifted. Nutritional values Approximately, one serving (half a peach with meringue and chocolate sauce) has around 140-160 kcal. Proteins: 2-3 g Carbohydrates: 20-22 g Fats: 7-9 g Most of the calories come from chocolate, cream, and sugar. Values are approximate and depend on the type of chocolate and cream used. Storage and reheating This dessert is best consumed fresh, right after the meringue has cooled slightly. If there are leftovers, you can keep the peaches covered in the fridge for a maximum of one day, but the meringue will soften due to moisture. The chocolate sauce can be reheated easily in the microwave or over a double boiler, but I recommend making and serving them immediately for the ideal texture.

Peaches with meringue in chocolate sauce

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