- 4 dessert peaches
- 4 plums
- 4 free-range egg whites
- 8 T caster sugar
- 8 T rolled oats, toasted
- 8 T chopped pistachio nuts
- 1 punnet raspberries (or any other berries)
Preheat the oven to 160°C.
Halve and stone the dessert peaches plums and place on a baking tray.
In a clean mixing bowl, whisk the egg whites until soft peaks form. Add the caster sugar and whisk until stiff.
Fold in toasted rolled oats and chopped pistachio nuts.
Top each peach and plum with meringue mix and 1 raspberry.
Bake for 15 minutes, or until the meringue is cooked and golden.