6 just ripe peaches, halved and stone removed
2 tablespoons vanilla sugar
Zest of one lemon
200grams white meringues
1. Heat combination oven to full steam.
2.Place peaches skin side down in solid stainless steel tray.
3. Sprinkle with sugar (quantity will vary depending on natural sweetness of fruit).
4.Steam for 5 minutes or until tender.
5. Cool before removing the skins.
6. Serve peaches chilled with the syrup.
As a Peach ETON’s mess, serve on a bed of crushed meringues and cream, drizzled with syrup.
Serve on a bed of ice-cream or yoghurt
If you would like your syrup to be thicker allow it to reduce on the cook top on a low temperature or alternatively dissolve a ¼ tsp of cornflour with 1Tb of syrup in a separate container and add to the mixture, stir through and allow to heat up over a low heat.