• 600g REGAL’IN™ Flat peaches, quartered
• ½ lemon
• ½ lime
• ½ bunch fresh mint
• 3 egg whites
• 100g cream
• 200g + 20g caster sugar
• 200g sugar
• 15g or 3 sachets verbena
• 50g honey
• 4dl water
• salt

1. The French meringues need to be prepared ideally, the day before.
2. Preheat the oven to 90°C.
3. Seperate the eggs and place the whites in a deep bowl. Squeeze the lemon and add the juice with a pinch of salt and whisk by hand or using an electric beater.
4. When the whites start to hold, gradually sprinkle the 200g of caster sugar into the whites, whisking the whole time.
5. Shape the meringues, using a spoon  and place them onto a baking tray, allowing enough space between each. Cook in the oven for 2 – 3 hours.
6. Mix the cream and 20g of caster sugar in a bowl. Place in the fridge to chill to make the chantilly cream later.
7. For the peach soup, start by making the syrup; put the water, sugar and honey in a saucepan and bring to the boil. When boiling, add the verbena, stir and remove from the heat. Leave to infuse for 5 minutes.
8. Quarter the peaches, leaving their skins on.
9. Remove the verbena from the syrup, add the peaches and poach them at a gentle boil for approximately 10 minutes (the time may vary depending on the ripeness of the fruit).
10. When the peaches have paled and the syrup is coloured, add the juice of the ½ lime. Leave the peaches to cool in the syrup in a bowl and then chill.
11. Remove the cream/sugar mix from the fridge and whisk to chantilly form.
12. Using bowls or verrines for the presentation, place several peaches on top of each other to give volume to the dish and drizzle with the syrup. Gently break up a meringue into 1 or 2 pieces and place around the peaches. To finish, top the peaches with a spoon of chantilly cream and a sprig of mint to add some colour to the dish.

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