Peaches Under Meringue Takes 10 Minutes from Prep to Tableby Larry Cox on May. 24, 2012, under Uncategorized
Gourmet Weekday: All-Time Favorite Recipes Inspired by Gourmet Magazine (Houghton Mifflin Harcourt, $20)
Sara Moulton, a former Gourmet magazine executive chef and the current food editor of Good Morning America, serves up 100 of the editors’ favorite recipes. The dishes were chosen from the hundreds created and published by the magazine.
The featured recipes are simple dishes, especially created for family dinners and easy entertaining. Even though there are some that have an international flair, most require ingredients easily found in the neighborhood supermarket.
The recipes are showcased in ten basic chapters: Snacks & Starters; Soups & Stews; Sandwiches & Burgers; Pasta, Pizza & Rice; Vegetarian Mains; Seafood; Chicken; Beef, Pork & Lamb; Side Dishes; and Desserts. There are also sample menus and an introduction by Sara Moulton.
Tested, retested, and then tested again by Gourmet’s chefs is the name of the game. Some of the exceptional recipes include Rigatoni with Marinara Sauce and Ricotta, a rather simple Bacon-and-Egg Rice, Mexican-inspired Chicken Tostadas, and two luscious desserts, Blackberry Peach Cobbler and a decadent Chocolate Souffle Cake.
I tested three recipes from this collection. The Tomato and Tomatillo Gazpacho was a perfect choice during our recent hot days. The Herb-Roasted Pork Loin was a little involved and took an hour and a half, from start to table, but was worth the extra time and effort. The rosemary, thyme, sage and savory made this dish sing. I spotted fresh peaches while shopping this past week and thought it might be fun to make Peaches Under Meringue. They took ten minutes to prepare and I used my neighbors as guinea pigs. They squealed with delight.
PEACHES UNDER MERINGUE
2 ripe peaches, halved and pitted
5 tablespoons plus 1 tablespoon sugar
1 large egg white
2 tablespoons finely chopped sesame candy or crushed amaretti (I chose amaretti)
Put peaches, cut side up, on a baking sheet and sprinkle with 1 teaspoon sugar. Broil 4 to 5 minutes from heat until tops begin to brown, 2 to 4 minutes. Remove sheet from broiler.
Beat egg white with a pinch of salt in a small deep bowl using an electric mixer at medium high speed until frothy. Gradually add remaining 3 tablespoons sugar, beating until white holds stiff, glossy peaks. Fold in the candy or amaretti.
Place a dollop of meringue on each peach half and broil for 30 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 30 seconds to one minute. This period is critical so watch carefully.
What could be simpler?