Save to your scrapbook
Almond Baked Peaches
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Almond Baked Peaches
Jars of preserved fruits look very tempting and make excellent gifts. You can use our bottled fruits in any desserts. This recipe uses Peaches with Cognac.
Serves: 6
Ingredients
- 85g ground almonds
- 85g crushed ratafias
- 40g icing sugar
- Grated zest of ½ orange
- Grated zest of 1 lemon
- 1 egg yolk (medium)
- 125ml Cognac-flavoured syrup
- 13 peach halves
- 2 whole blanched almonds
- Mint sprigs
- Pouring cream or Greek yogurt to serve
Method
- Mash 2 peach halves and mix with 85g ground almonds, 85g crushed ratafias, 40g icing sugar, grated zest of 1 lemon and ½ orange and 1 egg yolk (medium).
- Place 12 peach halves, hollow side up, in a shallow ovenproof dish. Pour 125ml of the cognac-flavoured syrup into the hollows. Divide the filling between the peach halves and stud each with 2 whole blanched almonds.
- Bake at 180ºC, gas mark 4 for 40 minutes. Serve, warm or cold, with the juices, decorated with mint sprigs and accompanied by pouring cream or Greek yogurt.
Comments
This recipe was first published in November 1998.
Average user rating