Peaches with Meringue Topping

Warm the cream in a small saucepan but do not bring it to a boil.

Break the dark chocolate into pieces, add it to the warm cream and stir until completely melted. Then let cool briefly.

Preheat the oven to 200 °C fan (conventional oven 225 °C).

Drain the peach halves well, trim the rounded side if necessary to make them sit flat, and place in an ovenproof dish.

Beat the egg whites with the lemon juice until stiff. With the mixer running, gradually sprinkle in the sugar and continue beating until the mixture is very firm and glossy.

Pipe the meringue onto the peaches in tufts or spoon it on and sprinkle with sliced almonds.

Gratin the peaches in the oven for 5–8 minutes until the meringue is lightly golden.

Spread the chocolate cream onto four plates, place one gratinated peach on each and dust with icing sugar.