Gingered-Peach Pavlovas

Ingredients

For the Meringues

• 1/2 cup sugar, divided
• 2 teaspoons cornstarch
• 2 large egg whites, room temperature
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract

For the Peaches

• 2 cups water
• 1 1/4 cups sugar
• 3 tablespoons fresh lemon juice
• 1 piece fresh ginger, peeled and thinly sliced (2 inch piece)
• 3 firm but ripe large peaches, peeled, halved and pitted

For the berries and topping

• 1/2 cup fresh raspberry
• 1/2 cup fresh blackberries
• 1/2 cup chilled heavy whipping cream
• 1 1/2 tablespoons sugar

Directions

1. 1

   To make the meringues: Position rack in center of oven and preheat to 250 degrees. Line baking sheet with parchment paper. Whisk 1 1/2 tablespoons sugar and cornstarch in a small bowl to blend; set aside.

2. 2

   Using an electric mixer, beat egg whites and cream of tarter in a large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; contine to beat until stiff peaks form. Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.

3. 3

   Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart. Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch diameter nest. Bake meringues until crisp and barely golden on outside but still soft on the inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.).

4. 4

   For the Peaches: Combine 2 cups water, 1 1/4 cup sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in pan, remove from heat. Allow peaches to cool to room temperature in syrup, turning occasionally. Transfer peaches with syrup to medium bowl; cover and chill until cold. (Peaches can be made 1 day ahead. Keep refrigerated.)

5. 5

   To serve, remove peaches from syrup and cut each half in 6 wedges; reserve syrup.

6. 6

   Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.

7. 7

   Using an electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.

8. 8

   Place 1 meringue on each of six plates. Spoon whipped cream into center of each meringue, then top each with 6 peachs wedges and berry mixture.