- 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
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.