As a newcomer on the block to la vie en France in 1992, it was impressive to see how French women are just, well, so slim. How could they be so slender yet enjoy their food so much?
There is something strikingly similar to my friend, Kelly’s wonderful view of enjoying food, though. Readers of her blog, Eat Yourself Skinny, don’t need any introduction to her tasty and healthy recipes. So what on earth could I prepare for her skinny-conscious readers as a guest post? Sticky Baked Amaretti Peaches!
Luckily at this time of year, 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 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.
They’re 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 and asks for more. How can you explain that one? It’s now over to you to try it.
Sticky Baked Amaretti Peaches
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Chilling Time: 30 minutes
4 large ripe yellow-fleshed peaches
2 tbsp honey
100g amaretti biscuits (or crushed macarons)
handful of raspberries
1 egg yolk
10g brown sugar
1 tsp lavender flowers (optional)
knob of butter
- 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 or 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.)
- 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 petit dollop of vanilla ice cream. And if you’re like Kelly who enjoys her dessert wines, I would definitely recommend serving this with a chilled glass of her favourite Moscato.