Stuffed Baked Peaches with Sauternes custard

Name: Stuffed Baked Peaches with Sauternes custard
Yield: Serves 6
Cuisine: Italy
Ingredients: ⅓ cup (90 g/3 oz) caster (superfine) sugar; 10 amaretti (almond macaroons), crushed; 2 tablespoons brandy; 2 tablespoons caster (superfine) sugar; ½ cup (90 g/3 oz) whole unblanched almonds; 2 tablespoons butter, melted; 6 large, fairly ripe freestone peaches; ⅔ cup (155 g/5 oz) butter; 4 egg yolks; ½ cup (125 mL/4 fl oz) Sauternes; ¼ cup (30 g/1 oz) ground almonds; 1 tablespoon brandy; 1 egg yolk; 1 egg; 155 mL (5 fl oz) light (single) cream; 1 tablespoon moist brown sugar

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

This recipe is based on an Italian dish often made with pears, but you can also use nectarines. If Sauternes is not available, any sweet wine can be used, but try to use one with peach or citrus tones, and a fairly strong flavour.

Ingredients

Stuffing

½ cup (90 g/3 oz) whole unblanched almonds
⅔

Europe
Italy
Dessert
Vegetarian
Mediterranean

Method

TO MAKE STUFFING, preheat the oven to 180°C (355°F). Place the almonds on a baking sheet and roast them for 8 minutes. Remove from the o