Baked Peaches
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5.0
6 reviews
Excellent
Baked Peaches
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Peaches are baked in the oven, stuffed with amaretti biscuits and raspberries for a healthy summer dessert based on a simple Italian recipe.
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Ingredients
- 4 peaches between firm and ripe
- 50 g (2oz/ about 8-10) Amaretti biscuits crushed (see NOTES below)
- 1 tablespoon honey
- a few raspberries
- 1 egg yolk organic
- 1 tablespoon sugar optional
- ¼ tsp (or from one flower) dried lavender flowers optional
Instructions
- Preheat the oven to 200°C/180°C fan/400°F/gas 6. Wash, halve and stone the peaches. Split them using a sharp knife half way below the top then twist with both hands to release them from the stone.
- Crush the Amaretti biscuits (or macarons) – either in a mortar & pestle or place them in a bag and crush with a rolling pin. Otherwise use powdered/ground almonds.
- Scoop out a bit of peach pulp to make slightly bigger cavities to stuff.
- Add the egg yolk, honey, raspberries, lavender and the left-over peach pulp and combine together. Fill the peaches with the mixture and place in a non-stick ovenproof dish (otherwise butter an ovenproof dish).
- If using, sprinkle with the sugar (we prefer without but add if you prefer a little sweeter) and bake for 25 minutes.Set aside to cool then chill in the fridge until needed. Skins will be easy to peel off although just as good unpeeled.
Notes
- Amaretti - if unable to find amaretti biscuits/cookies, then use macaron shells or ground almonds/powdered almonds.
- Serve the baked peaches either chilled or at room temperature either peeled or with skins on. Delicious with vanilla ice cream or lemon verbena ice cream.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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