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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.
For the Peaches: remove the kernels, lay peach halves flat on a tray. Roast in a pre-heated oven, 8 minutes at 180°C.
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.
Put the granola on a serving plate to steady the roasted peach, pipe meringue onto peach and blow torch for colour.