Preheat oven to 100°C and line a large baking tray with baking paper.
For the meringue, in a stand mixer fitted with whisk attachment, whisk 2 egg whites, 110g caster sugar and 1/3 tsp cream of tartar (or 3/4 tsp lemon juice) for 15 minutes or until sugar is dissolved and mixture is thick and glossy.
Spoon meringue onto the prepared tray. Place in oven. Bake for 1 hour 10 minutes or until outside is crisp and dry. Turn off oven and leave in oven to cool completely.
Preheat the oven again to 175°C
Halve 4 yellow nectarines and place them, cut-side up, in a baking dish. Drizzle with 2 tbsp orange blossom water, scatter with 50g caster sugar and add 125ml water. Cover dish with baking paper, then foil. Bake for 30 minutes or until tender. Cool completely.
Meanwhile, place 80g blueberries, 1,5 tbs water and 30g sugar in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until syrupy. Cool completely.
Break the meringues into shards and divide among bowls.
Whisk 150ml double cream and 20g sugar to soft peaks, then whisk in 50g creme fraiche until thick and combined. Spoon over meringue.
Spoon over nectarines, cooking juices and blueberry mixture.
Scatter over crushed, roasted shortbread and serve immediately.
(Here Phoeby Wood's original recipe)
Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle
No comments:
Post a Comment