
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!
Servings 0
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.