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Maggie Beer

Peaches with Almond Butter and Brown Sugar Center

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Step 1: Preheat the oven 200C, depending on the ripeness of your peaches, arrange the peach halves skin side down on a multi-purpose tray with rack inserted.

Step 2: In a mixing bowl, combine the almonds (crush slightly with your fingers), butter, brown sugar and lemon zest, mix well.

Step 3: Spoon the mixture onto the center of each of the peach halves, then place the tray onto the middle shelf of the oven.

Step 4: Bake for 15-20 minutes until the topping has browned and the peaches are tender.

Step 5: Serve warm with runny custard or fresh cream.

Maggie's Tip: This recipe will work well with a variety of seasonal fruits, figs, pears and apples could all be substituted, however firm and under ripe fruit may need to be cooked briefly without the topping. Fruits that are still firm and not fully ripe will require more cooking to become tender. To avoid the topping browning too quickly, set the temperature lower, 160C and cook longer, approximately 30 minutes.


  1. 4 large ripe peach split in half with stone removed
  2. 150g flaked almonds toasted
  3. 100g unsalted butter softened
  4. 1 lemon rind finely grated

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