“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
Ingredients
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
Method
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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