Peach and raspberry meringue pots

1 Preheat oven to 220°C. In a medium saucepan heat peaches, lemon zest and berries with a tablespoon of water over medium heat. Bring to the boil then reduce heat and simmer for about 3 minutes until softened. Divide mixture between four 3/4 cup ramekins.

2 In a medium mixing bowl, place egg whites. Use an electric beater or whisk to beat until soft peaks form. Gradually add caster sugar, beating until sugar dissolves. Carefully spoon over peach mixture, using spoon to create peaks. Bake for 8-10 minutes or until golden.