Peach-Blueberry Torte Recipe
Peach blueberry torte is a peach and blueberry filled baked dessert, made with cherries and egg whites. Topped with ice cream and sprinkled with extra peaches and blueberries, the peach blueberry torte is a dreamily delcious.
Ingredients
| Egg whites | 6 | |
| White vinegar | 1 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
| Salt | 1 Dash | |
| Sugar | 1 3/4 Cup (16 tbs) | |
| Maraschino cherries | 1/4 Cup (16 tbs), chopped | |
| 8 cooked or canned peach halves chilled and drained | ||
| 1 pint peach ice cream | ||
| Fresh blueberries | ||
Directions
Cover cooky sheet with piece of heavy paper; draw an 11x8 inch rectangle in center.
To make meringue shell, beat egg whites, vinegar, vanilla, and salt until very soft peaks form.
Add sugar gradually, beating till very stiff peaks form and all sugar has dissolved.
Fold in maraschino cherries.
Spread meringue within rectangle, hollowing out center and building up sides.
Bake in very slow oven (250°) 1 hour; turn off heat and leave in oven (door closed) till cool.
Peel off paper.
Fill shell with 2 rows of peach halves (hollow side up); spoon blue berries between rows and top with ice cream.
Sprinkle peaches with blueberries.
Pass bowl of extra blueberries to spoon over, if desired.
To make meringue shell, beat egg whites, vinegar, vanilla, and salt until very soft peaks form.
Add sugar gradually, beating till very stiff peaks form and all sugar has dissolved.
Fold in maraschino cherries.
Spread meringue within rectangle, hollowing out center and building up sides.
Bake in very slow oven (250°) 1 hour; turn off heat and leave in oven (door closed) till cool.
Peel off paper.
Fill shell with 2 rows of peach halves (hollow side up); spoon blue berries between rows and top with ice cream.
Sprinkle peaches with blueberries.
Pass bowl of extra blueberries to spoon over, if desired.
Chef
