by Stephanie Alexander
A gorgeous way to use white peaches or nectarines.
Serves 6
Ingredients
3 large white peaches or nectarines, poached and peeled
2 tablespoons lemon juice
3 egg whites
pinch of cream of tartar
1/3 cup castor sugar
350 ml cream, firmly whipped
Iced tortoni
Line a 23 cm x 8 cm x 10 cm log tin with baking paper. Cut the fruit from the stones and purée with lemon juice in a food processor.
Beat egg whites with cream of tartar to form soft peaks. Add sugar in two lots, beating
after each addition, until you have a shiny meringue.
Fold cream into peach purée, then fold in meringue. Pour into prepared tin, the cover with foil and freeze until firm.
Remove from freezer 10-15 minuted before serving. Cut into thick slices and serve with a sliced peach or nectarine alongside.