How to bake peaches with almond cream

You will need
  • For 2 servings:
  • - 2 not very ripe peaches;
  • - 30 g of almonds;
  • - 25 g of powdered sugar;
  • - 0.5 tsp. wheat flour;
  • - 25 g butter;
  • - 1 small egg.
Remove the butter from the refrigerator before it softens and the eggs warm to room temperature.
Cook the almond flour. To do this, first of all clean the nuts from the skins: pour boiling water and leave for 15 minutes, and then wash and remove the skins. If not all nuts can be cleared the first time, repeat the procedure. Then dry the peeled kernels in the oven and grind in a coffee grinder. If you have almond flour, this item can be omitted.
Wash the fruit, cut it in half and remove the stone, capturing a bit of pulp so that there is enough room in the middle of the peaches for the cream and it does not drain out. Peaches should be medium ripeness, so that they are softened in the oven, but do not choose really quite wooden!
Heat the oven to 180 degrees and prepare a baking dish, into which you should pour a little boiling water: so the peaches will not stick to the bottom of the mold,and the water will equalize the baking temperature.
Mix the softened butter with powdered sugar, egg, flour, almond flour. You should get a homogeneous mass of liquid cream consistency. Put the cream with a tablespoon in the prepared peaches, place the fruit in the form and send to the oven for 25 minutes, until the fruit is soft. Serve warm, or slightly cooled. Sweet tooth recommended to pour maple syrup or honey.