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Baked peaches with almonds
1 serving
Lower the peaches into hot water, remove the skin, remove the bones and dry. Put 0. 5 teaspoons of marmalade or fruit jelly in the holes from the bone and put the peaches in a refractory mold with a cut side down. Lower almond nuts into boiling water, drain the water and remove the skin from the nuts. Add egg, powdered sugar, cream, liqueur, rum or cognac to the nuts and make a smooth mash using a mixer. Pour over the peaches halves with this mash, bake for 5 minutes in a well-heated oven.
Lower the peaches into hot water, remove the skin, remove the bones and dry. Put 0. 5 teaspoons of marmalade or fruit jelly in the holes from the bone and put the peaches in a refractory mold with a cut side down. Lower almond nuts into boiling water, drain the water and remove the skin from the nuts. Add egg, powdered sugar, cream, liqueur, rum or cognac to the nuts and make a smooth mash using a mixer. Pour over the peaches halves with this mash, bake for 5 minutes in a well-heated oven.
almonds - 75 g, peach - 4 pcs., cream - 0.12 l, sugar powder - 2 tbsp. spoons, eggs - 1 pc., red currant jelly - 2 tbsp. spoons, or marmalade - 2.5 tbsp. spoons, rum - 1 tbsp. spoon, tincture to taste, or cognac to taste
