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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
Pour boiling water over the peaches and leave for a minute or two, then pour off the water and cover them with cold water. The skins should then be easily removed. Halve the peaches, discarding pits, and place in a single layer in an ovenproof dish, cut sides up.
Mix the macaroons with the sugar and enough of the Cointreau to make a paste. Fill the peach cavities with the paste. If nece