1½

cups

caster sugar

1

cup

water

3

yellow nectarines; halved, stone removed

3

egg whites

2

frozen crepes

1

Preheat oven 220°C fan forced. Combine 1 cup water and ¾ cup sugar in a saucepan over high heat, cook stirring until sugar dissolves.

2

Place four nectarine halves on lined baking tray and pour over a little sugar syrup, transfer to the oven and roast for 10 minutes or until nectarines soften slightly. Dice the remaining 2 nectarine halves and place into the remaining sugar syrup, place back on stove over medium heat and simmer until reduced by one-third.

3

Using an electric mixer beat the egg whites until soft peaks form. Gradually add the remaining ¾ cup sugar 1 tbs at a time, beating constantly until meringue is thick and glossy.

4

Warm crepes following packet directions. Place crepes on the bottom of a shallow bowl, top with roasted nectarines, pour over sugar syrup. Spoon over the meringue. Place under a hot grill for 2-3 minutes or until meringue is golden. Serve