ROAST PEACHES AND PLUMS WITH OATS AND PISTACHIO MERINGUE

Ingredients

fresh raspberries 50 g pistachio nuts, shelled and roughly chopped 1 cups rolled oats 60 g caster sugar 6 free-range egg whites 1 kg plums, quartered with pips removed 6 peaches

Cooking Instructions

Preheat the oven to 160°C. Halve and stone the dessert peaches plums and place on a baking tray. In a clean mixing bowl, whisk the egg whites until soft peaks form. Add the caster sugar and whisk until stiff. Fold in toasted rolled oats and chopped pistachio nuts. Top each peach and plum with meringue mix and 1 raspberry. Bake for 15 minutes, or until the meringue is cooked and golden.

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