Irene Burkart's Peach Surprise (taken from July 2010 issue of Real Simple magazine)
Ingredients
* 2 large egg whites, at room temperature
* pinch of kosher salt
* 1/4 cup sugar
* 1/2 teaspoon pure almond or vanilla extract
* 2 large peaches, halved and pitted
* 1/2 cup vanilla ice cream
Directions
1. Heat oven to 450° F. Place a baking sheet in the freezer for at least 10 minutes.
2. Using an electric mixer, beat the egg whites and salt on medium until foamy. Increase speed to high. Gradually add the sugar, 1 tablespoon at a time, and beat until stiff and glossy, 2 to 3 minutes. Beat in the almond extract.
3. Cut a thin slice from the round side of each peach half (to stabilize it) and place on the chilled baking sheet. Spoon the ice cream into the cavity of each peach half and mound the meringue on top, enclosing the ice cream.
4. Bake until the meringue is golden brown, 2 to 3 minutes. Serve immediately.
What about popsicles? Summer is the best time to break out the fresh fruit and popsicle molds!
Always a classic, and a great alternative to over-sugared ice creams. And for a lady who is giving up sweets for a year (i.e. me), this is a nice, healthy treat. What are your favorite blends? I'm always looking!
Cantaloupe/Apricot Bars
Take ripe cantaloupe and apricots (without skin) and blend in a food processor until smooth. Place into popsicle mold and freeze. Then enjoy.
Mango/Raspberry Bars
Blend sweet manila mangos and raspberries in food processor until smooth. Place into popsicle mold and freeze. Enjoy :-)
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