Preheat oven to 200°C (180°C fan) mark 6. Arrange peach halves, cut-side up, on a baking tray and spread butter on top of each half. Roast for 20-25min until tender.
Step 2
Meanwhile, put raspberries in a bowl and crush with the back of a wooden spoon. Strain through a fine sieve and discard pips. Taste for sweetness; add 1tbsp extra caster sugar if too sharp.
Step 3
When the peaches are ready, take out of the oven and preheat grill to medium. Put egg whites into a medium grease-free bowl and whisk until stiff but not dry. Add the caster sugar and whisk until very thick and glossy. Pipe or spoon the meringue on to the peach halves. Grill for 3-5min until golden. Serve immediately with the raspberry coulis.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
