Amanda Laird: Poached peaches with rosewater meringue and praline

Picture / Babiche Martens

Serves 4

4 whole El Navarrico poached peaches (available from Sabato)
2 egg whites
120 g caster sugar, plus 1 cup extra for praline
1 tsp rosewater
1/2 cup water
1/2 cup roughly chopped nuts (optional)
Softly whipped cream to serve

1. Preheat oven to 150C. Beat egg whites until stiff then gradually add sugar, beating until sugar is dissolved. Add rosewater and place spoonfuls on an oven tray covered with baking paper. Bake for 30 minutes then allow to cool.

2. Oil an oven tray. Boil water and sugar together for about 20 minutes or until caramel colour begins, then pour on to tray. Nuts can be added. When mixture is hard and cold, smash up roughly then transfer to a food processor and pulse until a fine powder.

3. To serve, plate one peach, a meringue dusted with praline and a spoonful of whipped cream.

Note: To poach your own peaches (imported fruit in-store now) simmer 2 cups water and 2 cups sugar for 10 minutes, stirring to dissolve sugar. Scrape the seeds from a vanilla bean and add. Run the point of a sharp knife along the natural groove of four peaches and lower into syrup. Poach for five minutes then remove, cool and peel. If not ripe, they may need another five minutes.