Fork Magazine
Follow us on Twitter Follow us on Facebook Follw us on Pinterest
About Us Back Issues Advertise
Home/ Buy/ News/ Reviews/ Recipes/ Win

Raspberry Meringues and Roasted Peaches.

Serves 6

Ingredients

6 meringues bought from a good local bakery
400g mascarpone cheese
60g icing sugar
4 drops of vanilla extract (not essence) or the seeds of 1 vanilla pod
6 ripe peaches
180g raspberries

Method

• In a bowl, mix the mascarpone, vanilla and half the icing sugar. Set aside.
• Cut the peaches in half and remove the stone. Place on an oven tray and dust with some of the icing sugar. Place under the grill and cook for about 10 minutes at 180°C until soft and caramelised.

Recipe from the Movember cookbook Bring It On Home which features top Mo Bro chefs sharing knowledge, tips and favourite dinner party menus. Stand Tall, register at movember.com

More Recipes

Roast Monkfish Raspberry Meringues and Roasted Peaches. Clementine Bucks Fizz Almond Ramos Somerset Sour Movember: Mussels Cooked in Beer with Chilli Jam Movember: Chermoula Spring Chicken, Grilled Romero Peppers, Almond Cous Cous, Coriander Greek Yogurt Movember: Sustainable White Fish Ceviche with Edamame Movember: Arroz Al Horno with Fresh Tomato Sauce Movember: Coconut & Cointreau Sorbet Movember: Baked Cheese with Winter herbs Movember: Poached Trout, Herb Salad and Mayonnaise Movember: Blueberry and Victoria Plum Crumble, Mint Yogurt Movember: Risotto with quail eggs & parsnip crisps Poacher's Cherry Brownies Dorset Apple Cake Rosemary Polenta Biscuits Apple & Grape Roast Chicken Caramelised Pineapple

Sign up to the Fork newsletter

Privacy Policy Contact Us Submissions

Real Design & Media Ltd | 9th Floor Tower House | Fairfax Street | Bristol | BS1 3BN | Tel: 0117 929 0990