Peachy Birthday Meringue

Gluten-Free Gourmet

Peaches and Cream

This beautiful meringue pie was the highlight of my birthday celebration dinner this year. It was not an easy project but turned out very impressively! A rich fruit mixture and a sweet cream topping are alternated in a unique meringue shell. Check out my next post right here to see how to make the meringue.

 

I substituted peaches for raspberries in the original recipe, and I suppose that almost any strongly-flavored fruit would be delicious. I opted for frozen fruit but I am sure that fresh would be even better.

 

To begin, mix 3 T. cornstarch into 1/4 c. water in a saucepan. Add 14-20 oz. of frozen fruit, diced in small pieces. I used a 16-oz bag of frozen peaches. Depending on the juiciness of your fruit, add another 1/2 - 1 c. water. Also stir in 1/4 - 3/4 c. of honey to suit the sweetness of the fruit. Heat to boiling, and cook for a least a minute, or until the fruit is soft. Be sure to stir constantly or it will stick and burn! Remove from heat and cool to room temperature.

 

Meanwhile, beat 1 c. of whipping cream in a chilled bowl until it forms stiff peaks.

 

Separately, beat til smooth:    4 oz. softened cream cheese       1/2 t. vanilla        1/2 c. honey

 

Fold the cheese mixture into the whipped cream. To layer the pie, spread a third of the fruit mixture over the meringue shell. Top with half of the whipped cream, another third of the fruit, and the rest of the whipped cream. Finish off with the last third of the fruit mixture, spreading carefully to make a nice, even topping. Chill in the refrigerator at least two hours before serving. Enjoy the taste of summer!

Birthday Treat