Casa
Martin
Cookbook
Stuffed Peaches
In the summer there are always local ie Iberian peaches in the markets and unlike in England where they are usually priced individually over here they are sold like most fruits and vegetables by the kilogram. Prepared like this they make a very tempting desert and are especially good with thick cream, crème fraiche, mascapone or vanilla ice cream.
4 Peaches
100g blanched Almonds
50g Sugar
1 Egg beaten
2tbsp almond Liqueur or brandy
50g Butter
Carefully half peaches and remove stone. Chop almonds finely but not to a paste. Mix in sugar, egg and liqueur. Pile mixture into stone holes in peach halves. Place peaches in a single layer in a buttered baking dish, dot with any remaining butter and bake in a medium oven for 30 mins. Serve hot, warm or cold.