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Duraznos con merengue Chilean Stuffed Peach

Duraznos con merengue Chilean Stuffed Peach

A delicious dessert that will surprise you.

  • Total Time: 30 minutes
  • Yield: 6


  • 1 can of Peach Halves Heavy Syrup (15.25 oz.) or Apricot Halves (15 oz.)
  • 1/2 cup Dulce de Leche
  • 1/4 cup chopped pecans or walnuts
  • 2 egg whites
  • 1/2 cup sugar


  1. Drain the fruit. Place the halves in a baking dish, ramekins, or canning jars.
  2. Mix the dulce de leche with the pecans in a small bowl, and stir until well blended.
    Ingredients for Duraznos con meringue
  3. Fill each half with a spoonful of the mixture of the dulce de leche and pecans.
    Filled halves fruit with dulce de leche
  4. Prepare the meringue. Build a water bath in a large pot: put 3 inches of water, heat over high heat until it boils, and lower heat to low. Place the egg whites and sugar in a large bowl that can be placed on the pan without touching the water. Whisk with an electric mixer initially at low speed and then high, about 5 minutes until you see stiff peaks, then keep whisking out of the water bath until it cools down, about 5 minutes more. Using a pastry bag or a spoon, place a small dollop of meringue over each peach or apricot.
  5. Using the broil function of the oven, lightly brown the meringue. You should always stay close. The browning takes only 2-3 minutes.
  6. Serve within the next 2-3 hours if possible. Or refrigerate until serving.
    Dulce de Leche Meringue Peach Duraznos con meringue or Dulce de Leche Meringue Peach
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Category: Dessert
  • Cuisine: Chilean

Keywords: Duraznos rellenos con manjar y nueces y meringue, Stuffed Peach