Baked peaches

We are now within the embrace of what seems to be a turbulent Summer, in terms of weather. With the start of august, I will now be living on juicy peaches until my figs are ready to be picked. Peaches are the ‘furry ones’, I’d always refer to them as the furry ones when I was a little girl. Nothings changed, I still refer to them as the furry or fuzzy ones. I simply adore them. From tinned peaches to flat donut peaches and the standard rotund variety.

Tinned peaches were what my dad and I would have as a pudding with Neapolitan ice cream, I’d always give dad more of the strawberry ice-cream and I’d have more of the vanilla and chocolate.

On a summers day I don’t think you can beat the juicy drip of a fresh peach. They are messy to eat but the enjoyment is certainly worth the stained dress. Now, today the recipe that I am sharing is a classic and a favourite of mine. They are so simple to make and bake and should you have any leftovers then for breakfast they turn a mundane yogurt and granola into a moreish alternative.

Serves: 6

Preparation time: 20 minutes

Cooking time: 20 minutes

Pre-heat oven: 180C

 

6 large ripe peaches (furry ones)

200g savoiardi biscuits

1 egg yolk

1 small lemon, zest & juice

½ tsp. ground cinnamon

30g candid fruit

125ml marsala

100ml water

20g butter, to grease bakeware

30g Icing sugar, to dust.

 

  1. Halve the peaches, remove the stones and discard.
  2. Place the savoiardi into a food processor with the egg yolk, lemon zest, cinnamon, and candid fruit. Pulse until relatively smooth but with a little texture.
  3. Into a small bowl squeeze in the lemon juice, marsala, and water. Stir.
  4. Place the peaches into a lightly buttered baking dish and spoon in a tbsp. of the filing into and onto each peach.
  5. Once all the peaches are filled drizzle over the marsala liquid. Bake for 20 minutes until tender. Baste with liquid from the baking dish halfway through cooking.

Serve dusted with icing sugar, equally delicious warm or cold.

Carmela’s tip: Take 4 room temperature peaches and slice them, leaving on the skin. Place them into a shallow bowl and pour over a small glass of wine. I prefer dry white wine, but a sweeter wine or prosecco works well too. Enjoy.

Alternatively, try something a little savoury instead.

Roast your peaches with a little honey and thyme. One roasted serve them with a few slices of mozzarella, a little dressed rocket, a spoonful of peach jam. This would make a beautiful summer starter or a perfect lunch. I recently made this as a starter for our Northampton Museum and Arts supper club and it was delicious.

Enjoy your Summer.. Carmela x