Baked Alaska with chilled nectarine

Preheat the oven to 200°C.
In a saucepan over a medium to high heat, bring the nectarine and apple juice to the boil and cook until the fruit is soft.
Transfer to a blender and blend until smooth. Add a pinch of salt and white sugar, to taste, then rub through a sieve and chill.
Meanwhile, whisk the egg whites until stiff peaks form. Add the caster sugar, one tablespoon at a time, whisking to dissolve each spoon of sugar before adding the next.
Using a sharp knife, remove the centre of the Madeira loaf, then fill with Caramel Swirl ice cream.
Spoon the meringue mixture on top and bake for 4 to 5 minutes, or until the meringue is golden in colour.
Cut into thick slices and serve immediately in bowls of chilled nectarine soup.
DID YOU KNOW? Also called Norwegian omelette, baked Alaska is traditionally made in a pie dish lined with sponge cake and topped with ice cream and meringue.
The dish is then baked in a hot oven to firm the meringue, but the inside stays cold because of the isolating properties of the meringue and cake.
The name, baked Alaska, was coined at Delmonico's restaurant, New York, in 1876 in honour of the recently acquired American territory.