Baking peaches brings out their sweetness and also makes them meltingly soft. If you can find perfectly ripe and drippy summer peaches, however, you don't need to bake them. Simply blanch them whole in boiling water for about 10 seconds to loosen the skins, then peel and slice them.
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4 firm, ripe freestone peaches (6 ounces each)
2 large egg whites
1 tablespoon Campari
1/3 cup granulated sugar
1/2 cup plus 1 tablespoon confectioners' sugar
1 1/2 tablespoons turbinado or dark brown sugar
1 tablespoon water
6 ounces fresh raspberries
1 cup heavy cream
How to Make It
Preheat the oven to 300°. Arrange the peaches in a deep baking dish without touching and cover tightly with foil. Bake the peaches for about 1 hour, until tender. Let cool. Carefully peel the peaches, then halve and pit them. Cut the peaches into 1/2-inch wedges and return them to the baking dish with any juices. Refrigerate for at least 2 hours or overnight.
Lower the oven temperature to 225°. Line a baking sheet with parchment paper. In a medium bowl, using an electric mixer, beat the egg whites with the Campari until very soft peaks form. Beat in the granulated sugar, 1 tablespoon at a time, until the whites are stiff and glossy. Sift the 1/2 cup of confectioners' sugar over the meringue and quickly beat it in.
Spoon the meringue onto the parchment paper-lined baking sheet in 4 mounds. Using the back of a spoon, make a well in the center of each meringue mound to create bowls. Bake the meringues in the center of the oven for 1 hour, then turn the oven off and let the meringues cool in the oven for about 1 1/2 hours. The centers of the meringues will be slightly soft.
Meanwhile, in a microwave-safe bowl, combine the turbinado sugar with the water and heat at high power for 1 minute. Stir until the sugar is dissolved. Transfer the mixture to a blender, add the raspberries and puree. Strain the raspberry sauce through a sieve to remove the seeds. Refrigerate until chilled.
In a bowl, beat the cream with the remaining 1 tablespoon of confectioners' sugar at medium-high speed until just firm. Fill the meringues with the cream. Using a slotted spoon, top with the peaches. Drizzle with the raspberry sauce and serve.
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