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Roasted peach with Swiss meringue and Almond Granola

By Oliver Smith, executive chef at Wetherby Manor care home, part of luxury elderly care provider Hadrian Healthcare Group, and NACC Care Chef of the Year 2015


  1. For the Meringue: Mix 100g egg white, 130g caster sugar, 70g dark brown sugar. Dissolve in a bain-marie until 65C is reached. Remove, whisk in a mixer until soft peaks form.
  2. For the Peaches: remove the kernels, lay peach halves flat on a tray. Roast in a pre-heated oven, 8 minutes at 180°C.
  3. For the Granola: - mix 200g oats, 100g flaked almonds, 50g caster sugar, teaspoon golden syrup, teaspoon of vegetable oil. Lay onto baking paper on a flat tray, bake at 160C until dry and crunchy.
  4. Put the granola on a serving plate to steady the roasted peach, pipe meringue onto peach and blow torch for colour.