Peachy Summer Pavlova

First, focus on the fruit

1. Preheat the oven to 175 degrees Celsius. In a small roasting pan mix the brown sugar, peaches, apricots, cinnamon, and lemon juice.
2. Roast in the oven for about 10-15 minutes or until the sugar has melted and the peaches have softened.
   Remove from the oven and set aside to start the meringue.

Next, the meringue magic

1. Turn down the oven to 100C. Place the sugar and egg whites in the bowl of your mixer fitted with a whisk and
   start on to the lowest setting (this creates millions of tiny
   air bubbles, which gives the meringue its stability).
2. Mix for 2 minutes or until the mixture is completely smooth, thick and silky white. Turn the mixer up to medium-high and whip until the meringue can form stiff peaks.
3. Pour the meringue on a baking paper lined tray. Using
   a spoon, gently make a well in the centre, starting in the middle and working your way out. Bake for at least 3 hours.

Finally, assemble and decorate

1. When ready to serve, whip the cream and fill the meringue well. Place the roasted fruit on top and let the juices run down the side of the meringue.
2. Serve immediately and enjoy.

Some expert tips

• Cooking time will depend on the ripeness of the peaches. Decrease the roasting time for softer ripe fruit.
• The peaches can be roasted ahead of time and left
  in the fridge overnight until you are ready to serve. Leave them in the juice when storing.
• Two good clues your meringue has cooked is that it sounds hollow when you tap it, and peels off the
  baking paper with little to no resistance.