Raisin-Stuffed Peaches with Amaretto

Instructions

1. Preheat oven to 200 °C.
2. Place 100 g golden raisins in a bowl and pour over 100 ml almond liqueur. Leave to stand for 10 minutes. Rinse and reserve the juices.
3. Place 1 halved and stone peach in blender and process to a pulp. Transfer to a bowl and add 1 tbsp sugar and soaked and drained raisins.
4. Halve the 4 peaches and using a small spoon make the wholes slightly bigger to make room for the filling.
5. Arrange the peaches in an ovenproof dish and spoon the pulp and raisin filling into the center of each one.
6. Pour the reserved juices and 50 ml. white wine around the peaches. Bake in the preheated oven for 15 minutes.
7. If you like, sprinkle over 2 tbsp almond flakes for the last minute of cooking or garnish each peach with ½ tsp of the delicious wild strawberry jam.
8. Serve with vanilla ice cream or crème fraiche. Garnish with fresh rosemary leaves.

• Servings : 4
• Ready in : 25 Minutes
• Course : Dessert and Snacks
• Recipe Type : Dessert, Kids are cooking
• Ingredient : Amaretto liqueur, Caster sugar, Crème fraîche, Peaches, Rosemary dry, Strawberry sweet jam, Sugar, Vanilla, White wine