Ingredients
3tbspbutter,unsalted
½cupdark brown sugar,lightly packed
1tspvanilla extract
1½tbspAmaretto almond liqueur,or 1 tsp of pure almond extract
⅛tspsalt
4medium peaches,halved, pitted, thickly sliced, unpeeled
½tspcinnamon
4egg whites,at room temperature
⅛tspsalt
½tspcream of tartar
1cupsugar
lemon zest,(from ½ lemon) finely grated
Preparation
Preheat the oven to 375 degrees F.
Have on hand a 9- to 10-inch oven-safe skillet or a similar-sized ceramic baking dish.
In the skillet over medium heat, melt the butter. Cook, stirring constantly, for about 2 to 3 minutes or so, until the butter solids turn light brown and the butter smells nutty.
Immediately remove the pan from the heat.
Prepare the peaches: Stir the brown sugar, vanilla, Amaretto, and salt into the brown butter.
Add the peaches and toss to coat them with the sugar.
Spread in the pan and sprinkle with cinnamon.
In the bowl of a stand mixer on low speed using the whisk attachment, beat the egg whites, salt, and cream of tartar until foamy.
Gradually increase the speed and slowly add the sugar, 1 to 2 tablespoons at a time, until the meringue is thick and glossy and holds firm peaks. (This takes about 3 to 4 minutes.)
Fold in the lemon zest.
With a large spoon, spoon the meringue over the peaches and swirl it gently to give it pretty peaks.
Bake for 15 to 18 minutes, or until the meringue is golden brown. It should be firm on top, but still soft in the center.
Cool briefly before serving.
This dessert is best eaten on the day it is served, but leftovers will keep for a few days, refrigerated.
