Peaches with Meringue and Raspberry Sauce

Directions:

1. Put the raspberries in a bowl, then purée with a stick blender. Pass the purée through a nylon sieve to remove the seeds.
2. Break up the meringues with your hands, then scatter the pieces in one large shallow serving dish, or four individual ones. Top with the peaches, then spoon the raspberry purée over the top, and garnish with lime zest. Serve with a dollop of whipped cream.