Stuffed Almond Peaches

Method

1. Preheat the oven to 180°C/160°C fan/360°F/Gas 4

2. Cut the peaches in half, scooping out the stones with a sharp knife and scoop out a bit of peach pulp to make slightly bigger cavities

3. Stir together the oatmeal, almonds, 2 tablespoons of the honey, almond extract, raspberries, peach pulp and lavender (if using)

4. Place the peaches in a buttered ovenproof baking dish then stuff the cavities with the mixture

5. Dribble over the rest of the honey, sprinkle with flaked almonds and add the liqueur and water to the baking dish

6. Bake in the oven for 25 mins, spooning over the juices halfway through cooking

7. Leave to cool then chill for 30 minutes

Delicious served chilled or at room temperature with pistachio or vanilla ice cream. The lavender is optional but if you have some, this adds an extra ‘je ne sais quoi’ to this summery dessert.

Thanks to Jill Colonna for allowing us to share another of her wonderful recipes.

Jill is from Edinburgh but for the past 25 years has been living the French-Scottish life in Paris with her Corsican husband and teenage girls. Visit Jill’s blog for lots more wonderful recipes, or join her on her new YouTube channel for fun easy recipe videos.

She is also author of two patisserie recipe books, ‘Mad About Macarons’ and ‘Teatime in Paris’.