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Peaches stuffed with ginger and almonds

A great way to utilize less than ripe fruit, the roasting process softens the peaches and bring out their perfume and flavour.


  1. Pre heat a fan forced oven to 200c
  2. Halve the fruit and remove the seeds and any bruised flesh, then scoop out a little extra flesh, to make a bigger hollow. (Chop the scooped flesh)
  3. Finely chop two-thirds of the almonds, then mix the chopped flesh with chopped almonds, ginger, butter, lemon zest and ground ginger. Combine well to make a paste, then pile it into the cavities in the peach halves.
  4. Place on a baking tray lined with baking paper. Bake for 10 minutes or until the fruit is tender and still holding its shape.
  5. Scatter with the remaining almonds and serve hot, warm or cold with any juices and a splash of cream, if desired.