Summer Peaches with Baked Meringue

To bring cold eggs to room temperature quickly, set them in a bowl of warm water for a few minutes before you separate them.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 6 to 8 servings

Ingredients

For the baked peaches:

  • 3 tablespoons unsalted butter
  • 1/2 cup lightly packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons amaretto (almond liqueur), or 1 teaspoon of pure almond extract
  • 1/8 teaspoon salt
  • 4 medium peaches, halved, pitted and thickly sliced (no need to peel)
  • 1/2 teaspoon cinnamon

For the meringue topping:

  • 4 egg whites, at room temperature
  • 1/8 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • Finely grated zest of 1/2 lemon

Special equipment:

  • 9 to 10-inch oven-safe skillet or a similar size ceramic baking dish

Method

1 Preheat the oven to 375ºF. Have on hand a 9- to 10-inch oven-safe skillet, or a similar-sized ceramic baking dish.

2 Make the brown butter: In the skillet over medium heat, melt the butter. Cook, stirring constantly, until the butter solids turn light brown and the butter smells nutty—about 2 to 3 minutes or so.

Immediately remove the pan from the heat. (If using a baking dish for this dessert, brown the butter in a small skillet and transfer it to the baking dish.)

  • Read more about how to brown butter and watch a video HERE.

Peach Dessert Recipe warm the butter Peach Dessert with Meringue Recipe make the brown butter

3 Prepare the peaches: Stir the brown sugar, vanilla, Amaretto, and salt into the brown butter. Add the peaches and toss to coat them with the sugar.

Spread them in the pan and sprinkle with the cinnamon.

Baked Peaches Dessert prepare the peaches

4 Make the meringue: In the bowl of a stand mixer on low speed using the whisk attachment, beat the egg whites, salt, and cream of tartar until foamy.

Gradually increase the speed and slowly add the sugar, 1 to 2 tablespoons at a time, until the meringue is thick and glossy and holds firm peaks. (This takes about 3 to 4 minutes.) Fold in the lemon zest.

Easy Peach Dessert with Meringue make the meringue

5 Bake the peaches: With a large spoon, spoon the meringue over the peaches and swirl it gently to give it pretty peaks.

Bake for 15 to 18 minutes, or until the meringue is golden brown. It should be firm on top, but still soft in the center.

Peach Dessert with Meringue Recipe swirl the meringue on top

6 Serve: Cool briefly before serving. This dessert is best eaten on the day you serve it, but leftovers will keep for a few days, refrigerated.

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Comments

  • Abbie lynn

    delicious! and pretty

    xxxxxyyyyy

  • Jelena

    I’m intrigued by this recipe. However, peaches and most stone fruit are out of season now, so I thought of trying pears and maybe apples. Any suggestions for tweaking sugar or cooking time? Thanks in advance! Best regards, Jelena

    • SALLY

      Hi Jelena,
      Thanks for writing. I think if you sauté the apples or pears (step 3) for a few minutes to soften them before you make and bake the meringue it should absolutely work. Add sugar to taste at that point, and then make the meringue. Bake in the same way (step 5) I think it should be good!!
      Sally

  • Ckz

    Brought home some California peaches on a business trip… well worth it! This was a great pie. It was a bit soupy under the meringue, but the flavor was delicious.

    xxxxxyyyyy

  • Marta Rivera

    This simple dessert was a dark horse! It was so easy to prepare, but between the crispy, chewy meringue and the syrupy peaches, it was such a classy dessert! Sally wins again!

    xxxxxyyyyy

  • yanaf

    You are absolutely correct that the closer you are to where the fruit is grown, the better it is. We are in California and we were traveling across a number of western states a few summers ago and had wonderful peaches grown in Colorado. When we returned the second day to buy some more the lady asked us how her peaches compared to California peaches. Every bit as good and the fact that we got them close to the source was a big part of that.