adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peaches & raspberries baked in paper with almond cream
Peaches & raspberries baked in paper with almond cream
0 Likes
Prep Time:
205 minutes
Cook Time:
40 minutes
Total Time:
245 minutes
Enjoy this comforting, homemade dessert perfect for a riverside picnic.
Ingredients:
  • 3 just-ripe large peaches
  • 50g unsalted butter, softened
  • 55g caster sugar
  • 80g almond meal
  • 4.40 gm vanilla extract
  • Finely grated zest of 1/4 orange
  • 20.00 ml plain flour
  • 6 fresh bay leaves (see note) (optional)
  • 300g raspberries
  • 30g almond
  • 250g blanched whole almonds
  • 75g caster sugar
  • 2 1/2 titanium-strength gelatine leaves (see note)
  • 1 tsp orange blossom water (see note)
  • Icing sugar, to dust
Instructions:
  • - In a food processor, blend almonds and sugar until finely ground. While running, pour in 2 cups (500ml) boiling water and process for 5 minutes to infuse flavor. - In the meantime, soften gelatine leaves in cold water for 5 minutes. Squeeze out excess liquid, then whisk leaves in a bowl with 2 cups (500ml) boiling water until dissolved. Strain almond milk through a sieve into the bowl. Discard solids. Mix in orange blossom water. - Pour the mixture into six 150ml glasses and refrigerate for at least 3 hours to set.
  • Preheat the oven to 375°F.
  • Combine butter, sugar, meal, egg, vanilla, orange zest, and flour in a bowl until smooth. Chill in the freezer for 15 minutes until firm. Divide mixture into 6 portions.
  • Prepare the peaches by halving and removing the stones. Use a melon baller or spoon to create a 3cm cavity by scooping out a small amount of flesh. Place each halved peach in the center of a 28cm round of baking paper. Gently scrunch the paper around the peaches. Fill the cavities with the almond meal mixture, making a mound over each one. Top with a bay leaf, add a handful of berries next to each peach, and sprinkle with flaked almonds. Finally, gather the paper together and secure with string.
  • Bake for 40 minutes until the topping is firm and the peaches are tender. Serve warm or at room temperature, sprinkled with icing sugar, accompanied by almond cream.

Similar Recipes