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To serve

Nutrition:

  • kcal264
  • fat11g
  • saturates3g
  • carbs37g
  • sugars16g
  • fibre3g
  • protein6g
  • salt0.23g
    low

Method

  • step 1

    Preheat the oven to 200C/gas 6/fan 180C. Halve and stone the peaches, then dig out a little flesh from the centre of each half, using a sharp-edged soup spoon. Put flesh and peaches to one side.

  • step 2

    Tip the amaretti, almonds and chocolate into a food processor and pulse until the mixture is like coarse gravel. Add the spooned-out peach flesh, egg and honey and whizz for just a second or two to combine – don't over-process.

  • step 3

    Spoon the stuffing into the peach halves, mounding it up a little. Arrange the peaches in a single layer in a heavy baking tin, then bake for 25-30 minutes or until the flesh is tender and the stuffing nicely browned. Serve hot, with a dollop of mascarpone or crème fraîche and a dusting of sifted cocoa powder.

RECIPE TIPS
GETTING AHEAD

The filling (except the peach flesh) can be prepared a few hours ahead and chilled.

Recipe from Good Food magazine, September 2002

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A star rating of 4.6 out of 5.5 ratings
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