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🍰 Oven-Baked Peach Compote with Meringue and Raspberry Cream

363 kcal · 30 min · 4 servings

Oven-Baked Peach Compote with Meringue and Raspberry Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Briefly dip the peaches into boiling water.
  2. 2. Peel the skin off the peaches.
  3. 3. Cut the fruit into quarters.
  4. 4. Slice the vanilla pod lengthwise.
  5. 5. Scrape out the vanilla seeds with a knife.
  6. 6. Mix the vanilla seeds with the sugar.
  7. 7. Pour 100 milliliters of water into a pot.
  8. 8. Bring the water to a boil.
  9. 9. Add the vanilla sugar to the boiling water.
  10. 10. Simmer the mixture over low heat for about 10 minutes until syrupy.
  11. 11. Remove the empty vanilla pod from the syrup.
  12. 12. Add the peach quarters to the syrup.
  13. 13. Cook the peaches in the syrup for 3 to 4 minutes.
  14. 14. Stir the butter into the warm compote.
  15. 15. Fill the compote into small jars.
  16. 16. Preheat the oven to 240 degrees Celsius with top and bottom heat.
  17. 17. Separate the egg white from the yolk.
  18. 18. Whip the egg white until very stiff.
  19. 19. Slowly sprinkle the powdered sugar into the egg white.
  20. 20. Continue whipping until the mixture is glossy and holds its shape.
  21. 21. Fold the ground almonds into the meringue mixture.
  22. 22. Add the cinnamon to the almond meringue mixture.
  23. 23. Distribute the meringue mixture evenly over the compote in the jars.
  24. 24. Place the jars into the preheated oven.
  25. 25. Bake the compotes for 5 to 10 minutes.
  26. 26. Remove the jars from the oven when the meringue topping is light brown.
  27. 27. Select the raspberries and remove any stems.
  28. 28. Puree the raspberries with powdered sugar and lemon juice.
  29. 29. Adjust the raspberry sauce to taste with a little water or sugar if needed.
  30. 30. Whip the cream until stiff.
  31. 31. Top the compotes with the raspberry sauce and whipped cream.
  32. 32. Serve the dessert immediately.

Nutrition per serving