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    Home • Recipes • Recipes one egg yolk

    Sticky Baked Peaches (with Crushed Amaretti or Macarons)

    Published: Sep 6, 2011 · Modified: Feb 21, 2023 by Jill Colonna4 Comments

    Jump to Recipe Print Recipe

    Sticky baked peaches with crushed amaretti almond biscuits or macarons, a quick and easy summer dessert with added raspberries and French lavender.


    Easy Baked Peaches Dessert

    Luckily in summer, there is no shortage of inspiration for fruity desserts. In the garden, the French lavender is out in full bloom, bulging raspberries are poking out to say bonjour behind the leaves, and juicy peaches or nectarines are abundant at the local market.  Who could ask for more?

    Well, perhaps my youngest daughter would. When it comes to eating fruit, she's funny; ask her to eat a peach and it takes a painstaking 30 minutes to finish it all up.  Give her a donut peach and mentally, the process is slightly quicker. Don't even try her on raspberries.

    "Raspberries are hairy", she says.

    Cooking with Raspberries

    Until one day I won the fruit jackpot in Mummyland. Ever since I made this gluten free peach dessert stuffed with raspberries, there has been no turning back.  She gobbles this one up in record time.

    Somehow cooked raspberries work a treat.  However, if you don't like raspberries in these stuffed peaches, replace them with a few blueberries. It works a treat.

    Best Way to Crush Amaretti Biscuits (or Macaron Shells)

    Crush the amaretti biscuits (or macarons) in a mortar & pestle.

    I've got a crush on you...

    Or, even better, place them in a bag and bash them about with a rolling pin (particularly effective if you're needing to get some frustration out of the system.)

    sticky baked amaretti peaches

     

    sticky baked amaretti peaches
    Sticky Baked Peaches

    Baked Peaches with Almond Biscuits

    Jill Colonna
    Sticky baked peaches with amaretti biscuits (or crushed macarons) - a quick and easy summer dessert with added raspberries and French lavender.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Chilling Time 30 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine Italian
    Servings 4 people

    Ingredients
      

    • 4 ripe peaches
    • 100 g (3.5oz) amaretti biscuits (or macaron shells) crushed
    • 2 tablespoon honey
    • a few raspberries or blueberries
    • 1 egg yolk organic
    • 1 tablespoon light cane sugar
    • 1 teaspoon dried lavender flowers (optional)
    • 1 knob butter (unsalted)

    Instructions
     

    • Preheat the oven to 180°C. Wash, halve and stone the peaches.
    • Scoop out a bit of pulp to make slightly bigger cavities to stuff.
    • Crush the amaretti biscuits (or macarons) – either in a mortar & pestle. Alternatively, place them in a bag and bash them about with a rolling pin.
    • Add the egg yolk, honey, raspberries, lavender and the left-over peach pulp and mix well. Fill the peaches with the mixture and place in a buttered ovenproof dish.
    • Sprinkle with the sugar and roast for 25 minutes.
      Set aside to cool then chill in the fridge until needed.

    Notes

    The baked peaches are delicious served on their own for a perfect end to a meal. However, if you are feeling rather decadent, then add a petit dollop of vanilla ice cream. 
    Keyword baked peaches

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    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

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    1. Jerome

      February 09, 2014 at 6:19 pm

      Made these last night for guests, went down a treat! Even despite the lack of lavande (will get organised next time...)!
      Merci Jill! 🙂

      Reply
      • Jill

        February 10, 2014 at 6:35 pm

        It's a wonderful pleasure to hear when readers make the recipes. Thanks for getting in touch, Jerome.

        Reply
    2. Janice

      August 08, 2013 at 9:43 pm

      Love these and I will be making them at the weekend, thanks for sharing!

      Reply

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