Peaches au gratin with raspberry sauce

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Drain the peaches. Collect the juice. Cut the peaches into slices. Bring juice to the boil. Stir starch with 3 tablespoons of cold water until smooth.

2. 2

   Stir into the juice, bring to the boil again, season to taste with lemon juice. Fold in raspberries. Put the peach slices into ovenproof dishes. Beat the egg white until stiff. Sprinkle vanillin sugar. Pour on the peaches. Bake briefly under the preheated grill until the beaten egg white is golden brown. Pour on some sauce. Garnish with lemon balm leaves.

3. 3

   Sprinkle vanillin sugar. Pour on the peaches. Bake briefly under the preheated grill until the beaten egg white is golden brown. Pour on some sauce. Garnish with lemon balm leaves. Serve the rest of the sauce extra

4. 4

   Spoon: Mertens