Stuffed peaches

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Preparation

2 ripe peaches
1 egg white
1 pinch of salt
50 g sugar
50 g grated almonds
2 tbsp flaked almonds
Peel the peaches, either by immersing them briefly in boiling water and then in cold water or by using a potato peeler. Cut the peaches in half and remove the stone.
Put the peach halves in the porcelain dish, with the cut edges facing up.
Beat the egg white with the salt until it is very stiff, add the sugar and stir in the grated almonds. Spread the almond mixture onto the peach halves and sprinkle with the flaked almonds.
Put the porcelain dish onto the wire shelf at level 2 of the cold cooking space. Start the recipe. Top/bottom heat 200 °C, 25 minutes.
  • Porcelain dish, 2/3 GN
  • Wire shelf
Quantity Ingredient
50 g grated almonds
1 pinch of salt
2 ripe peaches
50 g sugar
2 tbsp flaked almonds
1 egg white

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