Roasted Stone Fruit with Oat and Nut Meringue

Serves 4 Prep Time 10 minutes   Cook Time 30 minutes   Rated:

Roasted fruit can be just so delicious, add a little filling and you are halfway to breakfast. Dollop with a little something (vanilla yoghurt, crème fraiche or mascarpone) and you are all the way there! This is a little bit special but not so special you cant serve it any day of the week.

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Need

  • 4 nectarines, halved and pitted
  • 4 plums, halved and pitted
  • 4 egg whites
  • 50 Grams caster sugar
  • 1 Teaspoon vanilla bean paste
  • 50 Grams rolled oats, toasted
  • 100 Grams nuts of choice (pine nuts and pistachios used)
  • A few frozen raspberries
  • Icing sugar and Crème fraiche to serve

Do

1  

Preheat oven to 200°C and line a baking tray with paper.

2  

Place fruit, cut side up onto tray and bake 20 minutes. Lower temperature to 160°C.

3  

Meanwhile, place egg whites into Thermomix bowl and whip 4 min/60°C/Butterfly/ speed 3.

4  

Add sugar through hole in lid, 1 tsp at a time while you whip a further 2 min/60°C/Butterfly/speed 3.

5  

Remove Butterfly.

6  

Add vanilla, oats and nuts to meringue and stir to just combine 3 sec/speed 3. Finish combining by folding with spatula.

7  

Remove fruit from oven and fill each piece with some of the meringue, mounding it up to fill. Scatter a few raspberries over the top.

8  

Return to the oven and bake 10 minutes or until meringue is golden and the fruit is well cooked.

9  

Serve dusted with icing sugar and some vanilla yoghurt, crème fraîche or mascarpone.

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