See Also: Baked meringue with peaches(recipes)
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Meringue(recipes)

Lemur (medicine) and Baked meringue with peaches (recipes)


Lemur (medicine)


lemur
<zoology> One of a family (Lemuridae) of nocturnal mammals allied to the monkeys, but of small size, and having a sharp and foxlike muzzle, and large eyes. They feed upon birds, insects, and fruit, and are mostly natives of Madagascar and the neighboring islands, one genus (Galago) occurring in Africa. The slow lemur or kukang of the East Indies is Nycticebus tardigradus. See Galago, Indris, and Colugo.

Origin: L, a ghost, specter. So called on account of its habit of going abroad by night.

Source: Websters Dictionary


Baked meringue with peaches (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



4 peaches or nectarines25g/1oz brown sugar2 tbsp marsala, sweet sherry or lemon juice4 free-range egg whites250g/9oz light brown sugar or caster sugar



Method



1. Preheat the oven to 180C/350F/Gas 4. 2. Cut the peaches in half and remove the stones. Slice the peaches about 5mm¼in thick and lay into a 1.25 litre /2¼ pint pie dish. Sprinkle brown sugarover the peaches and drizzle the marsala, sherry or lemon juice over the top. If the peaches are not very ripe and juicy (although they should be ripe enough to eat), pop them into theoven for five minutes to cook, while you make the meringue. If they are very ripe and juicy there is no need to do this.3. For the meringue, place the free-range egg whites into a bowl and whisk with an electric beater until they become stiff. While still beating the egg whites, gradually add the light brown sugar. Continue to beat the mixture until the meringue holds stiff peaks. 4. Spoon the meringue onto the top of the peaches and cook in the preheated oven for 15-20 minutes, or until the meringue feels slightly firm in the centre and is golden-brown in colour on top.