Saturday, 11 March 2017


“The ripest peach is highest on the tree.” – James Whitcomb Riley

Peaches are in season at the moment and we chanced upon some in a farmers’ market today. Unlike the supermarket variety, these were ripe, juicy and fragrant. We had some for lunch and then took the opportunity to make this summery dessert for after dinner:

Baked Peaches 
6 ripe fresh peaches
200 g ground blanched almonds
4 tbsp maraschino liqueur
80 g unsalted butter, melted
12 tbsp icing sugar
Softened mascarpone cheese to serve

Carefully cut the peaches in half lengthwise and remove the pit with a sharp knife leaving a hollow in each half. Place the peach halves on a buttered baking tray, hollow side up.
In a blender, mix the almond meal with the liqueur and blend well until well-moistened and homogenised.
Fill each peach hollow with a spoonful of the almond paste and brush them with melted butter. Sprinkle a tablespoon of icing sugar over each peach half.
Bake at 180˚C until they are soft and golden brown. Serve with a dollop of mascarpone cheese.

This post is part of the Food Friday meme.

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