I’m always looking for something sweet after dinner – it’s one of my big vices. Luckily summer is bursting with fruit options so I don’t covet cake and cookies. Ice cream is another story.
S’mores are one of our go-to desserts since they are quick, satisfying, and not as many calories as other things we could eat. I just came home from a visit with my sister-in-law for the weekend, and she has gluten intolerance. I was therefore inspired by this recipe as it provides a complete, luscious dessert, contains marshmallow-like goodness, without any gluten (unless you want it) or dairy. It’s also a chance to take advantage of the incredible peaches we get from Manoff Market Gardens in Solebury, PA.
Caramelized Peaches with Meringue
Adapted from Epicurious with some modifications: http://m.epicurious.com/recipes/food/views/Peaches-Under-Meringue-354492
Peaches at this time of year are so sweet the meringue doesn’t need too much sugar. To me, the more meringue, the better!
Makes 2 large or 4 small servings
2 ripe peaches, halved and pitted
2 tablespoons plus 1 teaspoon sugar, divided
2 large egg whites
1 sheet graham crackers or 2 gingersnaps, crushed (optional)
Put peaches, cut side up, on a baking sheet and sprinkle with 1 teaspoon sugar (total). Broil 4 to 5 inches from heat until tops begin to brown, 2 to 4 minutes.Beat egg whites with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 2 tablespoons sugar, beating until white holds stiff, glossy peaks. Fold in graham crackers, if using.
Place a dollop of meringue on each peach half and broil 30 seconds to 1 minute until tips of meringue are just brown (watch carefully).