Recipe of the Month: Fruity Baked Alaska
With Ann Murray, founder of Cooking4 cookery school
I LOVE September. There’s still a chance of some lovely warm weather and the last of the summer fruits to enjoy.
This month’s recipe is a classic with a twist – baked Alaska with summer fruits. It’s surprisingly easy to do and has fewer calories than the traditional recipe as it doesn’t have a sponge base.
You can use whichever fruit is available, peaches, raspberries, blackberries or plums. As long as you time the cooking exactly (don’t leave it unattended!) you will have a real treat.
*Peaches or raspberries – 2 large peaches or about 110g (4oz) of raspberries
*Lemon juice- 1 tbsp
* For the meringue – Egg whites – 2 medium
* Caster sugar – 100g (4oz)
* To finish- Vanilla ice cream- 2 scoops x2
You will need
*2 individual ovenproof dishes
*To preheat the oven to 220 C, Gas Mark 7
Here’s what you do
1. First prep the fruit: Wash the fruit you’ve chosen.
2. If using peaches, cut the fruit in half, twist and then cut into quarters. Take the stone out by cutting around it and twisting.
3. Cut the peaches into small pieces.
4. Put the peaches into a small pan with 4 tbsps water, 1 tbsp lemon juice. Cook gently for 5 minutes, until just soft. Cook the raspberries for 3 or 4 minutes (no need for lemon juice).
5. Share the fruit, either the prepped peaches or the raspberries, between the 2 dishes. Leave to one side while you make the meringue.
To make the meringue
1. Put the egg whites into a medium- sized bowl. Beat the egg until it stands in soft peaks. You can use a hand mixer to do this quickly.
2. Whisk in the sugar a spoon at a time, counting to 30 between each spoonful.
1. Take your dishes with the fruit in them. Put 2 scoops per dish of ice cream over the fruit.
2. Pile the meringue over the ice cream, making sure that the ice cream is completely covered otherwise it will start to melt.
3. Bake in the middle of the oven for exactly 3 mins until golden.
4. Serve immediately.