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Slice the peaches in half. Remove the stones and, with the tip of a knife, enlarge the resulting cavities somewhat. Mix the pulp you have removed with the almonds, blanched in advance, and grind the mixture very finely in a mortar with 50 grams (about 1-⅔ ounces) of powdered sugar. Then add the ladyfingers (crumbled) and, lastly, the candied fruit, diced very small. This is the stuffing which y