Preparation time30 Minutes
Cooking time30 Minutes
1Wash the peaches, halve and remove the stone.
2Halve the vanilla pods lengthways and remove the seeds with a knife. Pluck the rosemary leaves from the twig. Vacuum seal the peaches with the vanilla seeds, sugar, rosemary, salt, pepper and butter and cook in the preheated water bath for 30 minutes at 65 degrees.
3Remove the peaches from the bag and transfer to a pan. Bring to the boil with the orange juice and let the liquid reduce slightly.
4For the meringue, beat the egg whites to stiff peaks. Gradually add the sugar and corn flour.
5Arrange the peaches in portions and spread the meringue mixture over the peaches. Briefly torch the meringue with a blow torch.