Calanda Peaches With a Meringue Topping

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   1.Cut the peaches in half and remove the pits.

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   2.Grease an ovenproof dish and arrange the peaches in it, cut side up.

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   3.

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   Fill the peach centers with the custard and top with a mound of meringue.

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   4.

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   Sprinkle with extra fine sugar and brown in the oven, or caramelize the sugar with a red-hot metal spatula.

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   5.

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   Beat the egg yolks with the sugar in a thick-bottomed pan.

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   6.Add the boiling milk, stirring all the time, then add the peach liqueur and continue to heat until thick.

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    7.

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    Beat the egg whites until thick together with the pinch of salt, a few drops of lemon juice and the sugar until very shiny and smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.