Peach Baked Alaskas With Spiced Peahces And Raspberries Recipe - Cooking Index
Peach Baked Alaskas With Spiced Peahces And Raspberries Recipe - Cooking Index
| 1 | Frozen all-butter pound cake - (16 oz) - thawed | |
| 1 | Peach ice cream - (or 2 pints) | |
| 8 | Egg whites (large) | |
| 1/4 teaspoon | 1.3ml | Cream of tartar |
| 1 cup | 198g / 7oz | Powdered sugar |
| Spiced Peaches And Raspberries - (see recipe) |
Cut pound cake on diagonal into eight 1/2-inch-thick slices. Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream. Transfer to baking sheet. Freeze until firm, about 1 hour.
Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form, about 4 minutes.
Transfer 1 cake-ice cream piece to work surface. Spread 1 scant cup meringue over, swirling to make peaks and covering completely. Return to sheet in freezer. Repeat with remaining cake-ice cream pieces and meringue. Freeze until firm, about 3 hours. (Can be made 1 day ahead. Keep frozen.)
Preheat oven to 450 degrees. Bake until meringue is light golden, about 5 minutes. Serve with Spiced Peaches and Raspberries.
This recipe yields 8 servings.
Source:
Bon Appetit, June 2002
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