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Add a photoServings: 4
Ingredients
- 4 lrg peaches or possibly nectarines
- 2 x level dsp caster sugar
- 25 gm unsalted butter softened
- 1 x egg yolk
- 50 gm amaretti biscuits finely crushed
Directions
- Halve the peaches and remove stones. Arrange in an ovenproof dish cut side up.
- Cream together the sugar and butter till light and fluffy.
- Beat in the egg yolk.
- Work in the crushed Amaretti biscuits.
- Pile the stuffing into the peach halves. Bake in the 2 oven aga with the shelf on the floor of the oven.
- For the four oven aga have the shelf on the second set of runners from the top in the baking oven.
- Bake for 20 to 30 min depending upon the ripeness of the fruit till the peaches are soft but still holding their shape.
- Serve hot.
- Baking brings out the lovely summery flavour of the peaches even when they are slightly under ripe. I use this recipe for those peaches which won't ripen just rot. Serve with cream or possibly greekstyle lowfat yoghurt. It is easy to increase the quantities for a crowd fill the large roasting tin prepare in advance and bake as needed.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 48 | 44% |
| Total Fat 5.49g | 7% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 1mg | 0% |
| Potassium 321mg | 9% |
| Total Carbs 16.03g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 14.1g | 9% |
| Protein 1.58g | 3% |
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