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Suggest a better descriptionPreheat oven to 220C/400F/Gas Mark 6. To skin peaches, immerse in boiling water for 30 seconds, then transfer to a bowl of cold water. With a small sharp knife, loosen skin at stalk end and gently peel from the flesh, taking care not to tear it. Place peach halves in a baking dish and put a few raspberries in each hollow. Whisk the egg white until stiff. Gradually add caster sugar, whisking between each addition, until thick and glossy. Place a swirl of meringue on top of each peach half and bake in a preheated oven for 10 minutes until golden. Rub remaining raspberries through a sieve, add icing sugar to the puree and mix well. Add lemon juice to taste. Place baked peaches on a plate and drizzle raspberry sauce around the base. Garnish with mint. Source: Take-A-Break
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 4 | ||
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Calories: 195 | ||
Calories from Fat: 7 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.8mg | 1 % | |
Potassium 326mg | 9 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 41g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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