Recipes > Desserts > Meringues > Peach Meringue

Peach Meringue


  • milk
  • pinch of salt
  • 1/2 tablespoonful butter
  • sugar
  • 2 tablespoonfuls cornstarch
  • 4 eggs
  • 1 teaspoonful lemon extract
  • 8 or 10 large, ripe peaches


Boil 3 cups milk with the salt, butter and 4 tablespoonfuls sugar; mix the cornstarch with 1 cup milk, stir it into the boiling milk and continue boiling for a few minutes; then remove from fire and set aside; when cold mix it with the yolks of the eggs and the lemon extract; pare and cut into halves the peaches, lay them in a well buttered pudding dish and sprinkle 3 tablespoonfuls sugar over; pour over the cornstarch and bake 20 minutes; draw the dish to front of oven; have the whites beaten to a stiff froth, spread them over the top, sprinkle a little sugar over and bake for 5 minutes longer; serve when warm with fruit sauce and when cold with cream or vanilla sauce. Cherries and pineapples may be used the same way.


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Desserts and Salads (1920).

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