Roasted Stone Fruit with Oat and Nut Meringue
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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- 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
Preheat oven to 200°C and line a baking tray with paper.
Place fruit, cut side up onto tray and bake 20 minutes. Lower temperature to 160°C.
Meanwhile, place egg whites into Thermomix bowl and whip 4 min/60°C/Butterfly/ speed 3.
Add sugar through hole in lid, 1 tsp at a time while you whip a further 2 min/60°C/Butterfly/speed 3.
Add vanilla, oats and nuts to meringue and stir to just combine 3 sec/speed 3. Finish combining by folding with spatula.
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.
Return to the oven and bake 10 minutes or until meringue is golden and the fruit is well cooked.
Serve dusted with icing sugar and some vanilla yoghurt, crème fraîche or mascarpone.
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