Almond Stuffed Peaches / Nectarines
A SILWOOD SCHOOL OF COOKERY RECIPE
Italians often do not eat heavy sweets after their meals, but want something light such as a fruit dish or biscotti dipped into sweet wine. These tasty stuffed peach halves are best served warm or at room temperature with a light dollop of whipped cream.
Ingredients:
4 firm peaches or nectarines
35ml butter
50g ground almonds
ml sugar
1 egg yolk
50g amoretti biscuits, crushed
40ml sweet wine or sherry
Method:
Cut the peaches/ nectarines in half - north to south and remove the stone. Using a melon baller, carefully remove a little of the pulp to create a larger cavity in to hold the filling. Mash or chop the removed pulp to add to the filling
Soften the butter, then add the sugar, egg yolk, reserved pulp, ground almonds and the amoretti biscuits. Fill each peach half with spoonfuls of the almond mixture.
Place the peaches / nectarines in an ovenproof dish, drizzle the sweet wine over the top.
Bake at 180°C and bake for a further 20-30 minutes.
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