RecipeDB

Cooking in progress....

Calanda Peaches With a Meringue Topping

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.1009
Energy (kCal)643.0634
Carbohydrates (g)96.3409
Total fats (g)20.3252
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1.Cut the peaches in half and remove the pits. | 2. 2.Grease an ovenproof dish and arrange the peaches in it, cut side up. | 3. 3. Fill the peach centers with the custard and top with a mound of meringue. | 4. 4. Sprinkle with extra fine sugar and brown in the oven, or caramelize the sugar with a red-hot metal spatula. | 5. 5. Beat the egg yolks with the sugar in a thick-bottomed pan. | 6. 6.Add the boiling milk, stirring all the time, then add the peach liqueur and continue to heat until thick. | 7. 7. Beat the egg whites until thick together with the pinch of salt, a few drops of lemon juice and the sugar until very shiny and smooth. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    calanda peach half 4 - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    sugar 3 ounces 339.3434 84.8784 0.0 0.0
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    peach liqueur 4 tablespoons - - - -
    egg white 2 34.32 0.4818 7.194 0.1122
    sugar 3 ounces 339.3434 84.8784 0.0 0.0
    salt 1 pinch - - - -
    lemon juice - - - -
    sugar powdered - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition