Sticky Baked Peaches (with Crushed Amaretti or Macarons)

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.

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.)

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