Desserts Recipes - Nectarine Baked Alaska Recipe

Ingredients

Serves 6-8

• 2 eggs

• 75 g/3 oz caster sugar

• 50 g/2 oz plain flour, sifted

• 4 tablespoons sweet sherry

• 2-3 nectarines

• 1 tablespoon lemon juice

• 600 ml/1 pint vanilla ice cream

Meringue:

• 4 egg whites

• 250 g/8 oz caster sugar

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Method:

1. Grease a 20 cm/8 inch sandwich tin, line the base with greased grease proof paper. Dust the inside of the tin lightly with flour.

2. Put the eggs and sugar into a bowl and whisk with an electric beater until thick and mousse-like. Carefully fold in the flour. Turn the mixture into the prepared tin and level the surface.

3. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15-20 minutes until the cake springs back when lightly pressed in the centre. Turn out on to a wire rack, peel off the lining paper, turn the cake the right way up and leave to cool.

4. Place the sponge on a heatproof serving dish and sprinkle over the sherry. Stone and finely slice the nectarines and sprinkle with the lemon juice. Arrange the nectarines over the sponge.

5. To make the meringue, whisk the egg whites until stiff, then gradually whisk in the sugar. Set aside. Soften the ice cream slightly, then shape it into a dome over the nectarines, leaving a 2.5 cm/1 inch margin all round.

6. Quickly spoon the meringue over the ice cream and sponge to cover them completely. Open-freeze the alaska until solid, then pack into a rigid freezer proof container. Return to the freezer for up to 2 days.

7. Bake from frozen in a preheated oven, 220°C (425°F), Gas Mark 7, for 8-10 minutes until the meringue has browned lightly. Serve the baked alaska immediately.

Note: A spectacular dessert that normally needs to be prepared at the last minute, but this one can be frozen fully prepared and baked just a few minutes before serving. It is best not to keep it in the freezer for more than 1-2 days.