Make the raspberry ripple meringue shards ahead and pack them up to take with you. If you don't have time to drain the yoghurt, substitute it with dollops of the thickest, creamiest yoghurt you can find. Start this recipe a day ahead to drain the yoghurt.
- 10 ripe nectarines or peaches, halved
Brown sugar yoghurt
- 1 kg thick natural yoghurt
- 80 gm brown sugar
Raspberry ripple meringue
- 140 gm eggwhite
- 140 gm raw caster sugar
- 140 gm pure icing sugar, sieved
- 3 tsp cornflour
- 60 gm raspberries, coarsely crushed with a fork (about ½ punnet)
- 1For brown sugar yoghurt, stir ingredients in a bowl to combine, transfer to a muslin-lined sieve placed over a bowl and refrigerate overnight to drain.
- 2For raspberry ripple meringue, preheat oven to 100C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes). Whisking continuously, gradually add sugar and whisk until thick and glossy (2-3 minutes). Fold in icing sugar and cornflour to combine, then fold in raspberries just enough to create a ripple effect. Spread onto a baking tray lined with baking paper to a roughly 5mm-thick rectangle and bake until crisp but not coloured (40-50 minutes), then cool completely in oven (1-2 hours). Break meringue into shards and store in an airtight container. Meringue will keep for a week.
- 3Heat a barbecue to high. Brush nectarines lightly with oil and barbecue, turning occasionally, until golden and starting to soften (6-8 minutes). Serve with brown sugar yoghurt, meringue shards and extra raspberries.
Drink Suggestion: Sweet pink Moscato Drink suggestion by Max Allen
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