September 14, 2015


large ripe peaches - 4
Almonds - 8
Butter -15 gms
Fine cake crumbs - 50 gm
Ground almonds - 50 gm
Castor sugar - 50 gm
Lemon - 1
Water - 3-4 tbsp
Sugar - 1 tbsp


  • Soften the butter and blanch the almonds.
  • Immerse the peaches in boiling water for a minute, then skin, halve and stone them.
  • Scoop out a little of the flesh from the peaches ad mix with the fine cake crumbs, ground almonds, sugar, softened butter and a little lemon juice to moisten.
  • Pile the stuffing into the peaches and top each with a blanched almond.
  • Place in a shallow ovenproof dish with the water and the remaining sugar.
  • Bake in a moderate over (350 F) for 35-40 minutes.
  • Serve hot or cold.

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