Poached peach melba
This dish combines the Australian born pavlova with the English seaside classic peach melba. Making pavlova can be a bit of a faf so if you want to simplify everything then use a shop made meringue instead.
6 egg whites
small pinch of salt
340g (12oz) caster sugar
1 dessertspoon corn flour (cornstarch)
1 dessertspoon of vinegar
When you separate the eggs make sure the egg whites have absolutely no egg yolk in them as this will ruin the meringue. Place the egg whites into a very clean bowl and whisk them up to thick peaks with an electric whisk. Add half the sugar and whisk again until a thick glossy meringue is produced. Stop whisking and carefully, with a spoon, fold in the rest of the sugar and the vinegar and corn flour.
Pipe at least six discs of the pavlova mix onto a large baking sheet covered with baking parchment. Bake them low in your oven set at it's lowest temperature setting, the oven should be just warm, for about two hours. The pavlovas should be crunchy on the outside but soft in the middle.
2 punnets of raspberries
100g (½ cup) sugar
300ml (1 cup) whipping cream
Poach the peaches in a little water and sugar for about ten minutes. Cool, peel and de stone them by slitting down the peaches length from stalk to bottom.
Make a raspberry sauce by whizzing up the raspberries with the sugar. Pass the sauce through a sieve.
Whip the cream to soft peaks. Alternatively one could use vanilla ice cream.
To serve place a blob of cream on a pavlova. Top this with a whole poached peach and pour over some raspberry sauce.