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    Baked Frangipane Peaches

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    Baked Frangipane Peaches

    • Preparation time: 20 minutes, plus 30 minutes chilling
    • Cooking time: 30 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8


    • 85g softened butter, plus extra for greasing
    • 85g caster sugar
    • 3 egg yolks
    • 85g ground almonds
    • 85g amaretti biscuits
    • 8 large ripe peaches, halved
    • 285ml Marsala


    1. Preheat the oven to 180C, gas mark 4.
    2. Beat together the butter and sugar until pale and fluffy. Beat in the egg yolks then the ground almonds. Put the amaretti biscuits in a plastic bag and crush with rolling pin, then mix into the almond butter with a wooden spoon. Chill until firm (about 30 minutes).
    3. Liberally butter two shallow baking dishes, large enough to fit all the peach halves. Halve the peaches, remove the stones and peel away the skins. Arrange in the baking dishes. Stuff each peach cavity with the cold almond paste, shaping into a mound that almost covers its surface.
    4. Sprinkle the Marsala over the peaches. Bake for 30 minutes or until the peaches are tender. Serve at room temperature with some of the Marsala juice and lots of double cream.

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