Preheat 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|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 195
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