Baked Peaches with Almond Biscuits
Sticky baked peaches with amaretti biscuits (or crushed macarons) - a quick and easy summer dessert with added raspberries and French lavender.
amaretti biscuits (or macaron shells)
light cane sugar
dried lavender flowers
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.
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
dollop of vanilla ice cream.