Sticky baked amaretti peaches, a quick and easy summer dessert to make the most of peach and raspberry season with a French touch of lavender. Don’t have Amaretti biscuits? Crush macaron shells instead.
Peaches, Raspberries & Lavender Together for 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.
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.
Best Way to Crush Amaretti Biscuits (or Macaron Shells)
Crush the amaretti biscuits (or macarons) in a mortar & pestle.
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
- 4 ripe peaches
- 100 g (3.5oz) amaretti biscuits (or macaron shells) crushed
- 2 tbsp honey
- a few raspberries or blueberries
- 1 egg yolk organic
- 1 tbsp light cane sugar
- 1 tsp dried lavender flowers (optional)
- 1 knob butter (unsalted)
- 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.