peaches.

Yesterday, there was a bowl of stone fruits sitting on the counter.  Rich red plums, vibrant orange nectarines, and sunkissed peaches.  It was quite a beautiful sight.

But today, the bowl no longer contains nectarines or peaches.  We ate the nectarines in their natural, juicy glory, and I baked the peaches to enhance their natural, juicy glory. 

 Poor little plums . . .

Since peaches are nearing the end of their peak this time of year, I did not want to prepare them in such a way that would detract from their earth-given deliciousness.  That would just be criminal.  So instead of baking them under a blanket of buttery dough or sauteing them in a heavy syrup of booze and brown sugar, I simply piled on an almond topping and put them in the oven.

The result?  A hearty but tender peach adorned with a slightly crumbly golden-brown crust.  Flavor-wise, the sweet while slightly acidic peach balances quite nicely with the nuttiness provided by the almond paste and sliced almonds.

This recipe is best served hot or warm, with a scoop of vanilla ice cream or fresh whipped cream.  Unfortunately, I didn’t have either in the house, so I don’t have pictures of said pairings.  My apologies! 

But regardless, they still look (and taste) yummy!

Baked Peaches with Almond Stuffing

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 Yields 8 Servings

-4 Large Ripe Peaches, Halved

-1/2 C. Sliced Almonds, Toasted

-1/2 C. Quick Oats

-7 oz. (1 tube) Almond Paste, Diced

-1 Egg

-2 Tbs. Butter, Melted

-1 tsp. Vanilla Extract

-1/2 tsp. Kosher Salt

Preheat the oven to 400 degrees F.

Lightly grease the bottom and sides of an oven-safe dish that’s big enough to hold all 8 peach halves.  Then assemble the halves in the bottom, with the cut side facing up. 

In the bowl of an stand mixer (or a large bowl that you use with a hand-mixer), beat the almond paste using the paddle attachment.  Do this until the paste becomes smooth, about 2 minutes on medium speed.  Then add in the egg and beat until combined.  Add butter, vanilla, and salt.  Again, beat until combined.

Add almonds and oats into almond paste mixture.  Turn the mixture on low speed and beat for 30 seconds, until just combined. 

Spoon heaping tablespoons of the almond paste mixture on top of the peach halves.  Pat down the mixture a bit to help it stick to the peaches.  Once done, place baking dish on the middle rack of the oven and bake for 20 minutes, uncovered. 

After 20 minutes, cover the top of the baking dish with foil.  Bake another 20 minutes, covered.

Afterwards, remove from the oven.  The tops of the peaches should be golden brown and should feel firm to the touch. 

Serve immediately.

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2 Comments to “peaches.”

  1. these baked peaches look absolutely divine! all that almond flavor must be perfect with the warm peaches. i loooove this recipe! and your photos are great too!

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