Almond Stuffed Peaches ( Pesche Alla Piemontese)

Ingredients :
4 lrg firm peaches halved and stoned
75 gm macaroons crushed
50 gm caster sugar
40 gm butter softened
1 x egg yolk
1/2 tsp finely grated lemon rind flaked almonds to decorate (optional)
Keys : Nuts Italian Italy European Mediterranean Cold Warm
Method :
• Scoop a little flesh from the centre of each peach half and put in a basin.
• Add the macaroon crumbs sugar 25g of the butter the egg yolk and lemon rind and beat until smooth.
• Divide between the peaches shaping the stuffing into a mound.
• Top with flaked almonds if liked and dot with the
remaining butter.
• Arrange in a buttered ovenproof dish.
• Bake in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 25 to 35 minutes.
• Serve warm or cold with pouring cream.
• Serves 4