Instructions: Preheat oven to 220C/400F/Gas Mark 6.

To skin peaches, immerse in boiling water for 30 seconds, then transfer to a bowl of cold water. With a small sharp knife, loosen skin at stalk end and gently peel from the flesh, taking care not to tear it. Place peach halves in a baking dish and put a few raspberries in each hollow.

Whisk the egg white until stiff. Gradually add caster sugar, whisking between each addition, until thick and glossy. Place a swirl of meringue on top of each peach half and bake in a preheated oven for 10 minutes until golden.

Rub remaining raspberries through a sieve, add icing sugar to the puree and mix well. Add lemon juice to taste.

Place baked peaches on a plate and drizzle raspberry sauce around the base.

Garnish with mint.

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