PEACH MERINGUE IN CHAMPAGNE

This recipe is also know as Peach Aileen.
Place 6 just ripe peaches in a bowl of  just boiled water for 5minutes , drain and peel each peach .
Slice in half and carefully remove the stone .

Place the peeled and sliced peaches in a saucepan big enough for each peach to sit on the bottom .
Mix 3/4 cup of brut champagne ( or dry white wine ) with 3/4 of a cup of black grape juice , now pour this over the peaches .
Poach for 15 minutes , turning once .

Place the peaches in an oven proof dish cut side up (set the grapefruit and champagne juice aside )
In a small saucepan mix together1 tsp of arrowroot flour with 1 dsp of water and stir in the champagne and grape juice .
Heat and stir till thickened.
Pour around the base of the peach halves .
Now turn on your oven and preheat to 200deg C

To make the meringue .....
Place 3 tbs of currants in a saucepan with 3 tbs of water .
Simmer until the water almost evaporates .
Cool .
Blend in a food processor to a soft consistency
In a separate bowl beat 2 egg whites until stiff .
Gradually beat currants into egg whites
Pile a spoonful of meringue mixture onto each peach half
Bake in your preheated oven till the meringue is lightly browned . ( 3- 5 minutes )

I drizzled with the thickened grape and champagne sauce with a few sliced  black grapes