Mediterranean stuffed peaches

Serves 4

4 large peaches/nectarines

2tbspn (30ml)  caster sugar

1/2oz (15g) Trewithen Dairy butter

1 egg yolk

3oz (75g) Amaretti macaroons

1tspn (5ml) lemon juice

1tspn (5ml) amaretto (almond liqueur)


Nick the skin of each peach a couple of times with a sharp knife and place in a bowl, cover with boiling water and let stand for one minute, drain well & when cool enough to handle and slide off the skins.  Cut each in half, remove the stones and using a teaspoon, scoop out a little of the peach flesh to make room for the filling.  Cream the sugar & the butter until the mixture is smooth. Add the egg yolk and beat well.  Put the macaroons in a plastic bag and crush with a rolling pin, add to the butter mixture together with the lemon juice and amaretto & mix well.  Spoon the filling in the cavity of each peach. Place the peaches in a lightly buttered baking dish and bake for 20 minutes at 180°C(350°F/Gas 4). Serve warm with Cornish clotted cream.

(Why not whisk up the egg white until stiff then add to the top of the peaches & filling about 10 minutes before the end of the cooking time)


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