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Baked Peaches with Amaretti

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Baked Peaches with Amaretti

Indulge in a modern twist on the classic Peach Melba. Preserved Spanish peaches from El Navarrico are baked with a golden amaretti crumb, drizzled with raspberry jam, and topped with luscious Chantilly cream and a sprinkle of salted Marcona almonds. This is the perfect dessert to elevate your next gathering!
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Ingredients
  

Baked Peaches

  • 6 El Navarrico Whole Peaches, discard syrup
  • 190g SIMON JOHNSON Amaretti Biscuits, crushed
  • 350g Agrimontana Raspberry Jam

Garnish

  • Chantilly cream, to serve
  • PONS Salted Marcona Almonds

Instructions
 

  • Preheat oven to 180°C. Arrange the drained peaches, in a baking dish.
  • Sprinkle the crushed Amaretti biscuits over the top of each peach, pressing lightly to help them stick.
  • Bake the peaches for 15 minutes until warmed through and the Amaretti topping is slightly golden. Turn off the heat and allow to rest.
  • Heat raspberry jam in a small saucepan over low heat, stirring until smooth. Adjust consistency with water if you prefer a looser sauce. Remove from heat and allow to cool slightly.
  • Serve baked peaches with a drizzle of warm raspberry jam. Add a dollop of whipped Chantilly cream and top with a sprinkle of salted Marcona almonds for crunch and a hint of saltiness.
  • Serve immediately.

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