Peach of an idea for a quick-to-make dessert with a secret crunch
It is almost impossible to get kosher Amaretti biscuits outside the six week Pesach window, so I have cunningly substituted mandelbrot biscuits, available from all kosher bakeries — and the difference is negligible. This is an easy-fix pudding that works just as well with underripe fruit.
If peaches are not to your liking, try using apricots, nectarines or even plums, which all pair well with almond.
When entertaining more than six, you can place the fruit halves into cupcake or bun tins with paper liners.
If you absolutely hate the idea of almond anything and have an aversion to marzipan, replace the filling mixture with approx 150g muesli of your choice, bound with 50g butter or margarine, and a little sugar and cinnamon to taste.
Serves four
INGREDIENTS
100g mandelbrot, mandel rusks etc 75g block marzipan grated
1-2 tbsp Amaretto liqueur or 1 tsp almond extract
25g butter or margarine, melted 4 peaches, halved and stoned
25g nibbed almonds
Honey for drizzling
Mint leaves for garnish
Dairy or parev vanilla ice cream to serve
METHOD
Pre-heat oven to 170°C. Line the bottom of an ovenproof dish with baking parchment. Place fruit in a single layer, cut side up.
Place the biscuits in a plastic bag and bash them with a rolling pin until they are reduced to a medium crumb,
Mix the biscuit crumbs, marzipan, liqueur or almond extract and melted butter or margarine together and fill the cavity of each peach half with the mixture. Sprinkle over the chopped almonds and drizzle with a little honey.
Bake in the centre of the oven for 20-25 minutes until the fruit is soft and the topping is golden. Garnish with mint leaves and serve with vanilla ice cream.