Ingredients with Measurements:
- 4 ripe peaches, peeled and sliced
- 1/2 cup chopped pecans
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup honey
- 1/4 cup water
Special Equipment Needed:
- Electric mixer
- Large mixing bowl
- Small saucepan
- Slotted spoon
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Spread the chopped pecans on a baking sheet lined with parchment paper. Toast in the oven for 5-7 minutes, or until fragrant and lightly browned. Remove from the oven and set aside.
3. In a small saucepan, combine the honey and water. Heat over medium heat, stirring occasionally, until the honey is dissolved. Remove from heat and set aside.
4. In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form.
5. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat on high speed. Beat until the mixture is glossy and forms stiff peaks.
6. Add the vanilla and almond extracts and beat for an additional 30 seconds.
7. Using a slotted spoon, gently scoop the egg white mixture into 4 large dollops onto the baking sheet.
8. Bake for 8-10 minutes, or until the meringues are lightly browned and firm to the touch.
9. While the meringues are baking, place the sliced peaches in a small saucepan over medium heat. Cook for 5-7 minutes, or until the peaches are soft and slightly caramelized.
10. Remove the meringues from the oven and let cool for 5 minutes.
11. To serve, place a meringue in the center of each plate. Spoon the cooked peaches over the meringues and sprinkle with the toasted pecans.
12. Drizzle the honey syrup over the top of each dessert.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 7g
Carbohydrates: 46g
Protein: 4g
Sodium: 55mg
Fiber: 3g
Sugar: 42g
Substitutions for ingredients:
- Instead of peaches, you can use any other fresh fruit such as strawberries, blueberries, or raspberries.
- Instead of pecans, you can use any other type of nut such as almonds or walnuts.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add a scoop of vanilla ice cream or whipped cream on top of the meringue for an extra indulgent dessert.
- Sprinkle cinnamon or nutmeg over the cooked peaches for a warm, spicy flavor.
- Use brown sugar instead of granulated sugar for a richer, caramel flavor.
Tips and Tricks:
- Make sure your mixing bowl and beaters are completely clean and free of any grease or residue before beating the egg whites. Any impurities can prevent the egg whites from forming stiff peaks.
- To easily peel peaches, score an X on the bottom of each peach and blanch them in boiling water for 30 seconds. The skins will easily peel off.
- If you don't have cream of tartar, you can substitute it with lemon juice or white vinegar.
Storage Instructions:
The meringues can be stored in an airtight container at room temperature for up to 2 days. The cooked peaches and honey syrup can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the meringues, place them in a 350°F oven for 5-7 minutes, or until heated through.
Presentation Ideas:
Serve the Peach-Pecan Floating Island on a white plate with a drizzle of honey syrup over the top. Garnish with a sprig of fresh mint or a dusting of powdered sugar.
Garnishes:
Fresh mint leaves, powdered sugar, whipped cream, vanilla ice cream
Pairings:
A glass of chilled white wine or sparkling water with lemon
Suggested Side Dishes:
A light salad of mixed greens with a vinaigrette dressing
Troubleshooting Advice:
- If the egg whites are not forming stiff peaks, make sure your mixing bowl and beaters are completely clean and free of any grease or residue.
- If the meringues are browning too quickly, reduce the oven temperature to 325°F and bake for a few extra minutes.
Food Safety Advice:
Make sure to use fresh, ripe peaches and store any leftovers in the refrigerator.
Food History:
The Floating Island dessert, also known as Île flottante in French, dates back to the 17th century. It consists of poached meringue floating on a bed of custard or fruit sauce.
Flavor Profiles:
Sweet, nutty, fruity, and floral
Serving Suggestions:
Serve the Peach-Pecan Floating Island as a light and elegant dessert after a summer dinner party or as a special treat for a romantic date night.
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