Recipe courtesy of Jennifer Paterson
Print
Total:
33 min
Prep:
30 min
Cook:
3 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 4 medium-sized fresh ripe peaches
  • 3 to 4 macaroons, crushed
  • 1 level tablespoon sugar
  • 1 to 2 tablespoons Cointreau
For the topping:
  • 1/2 pint (1 cup) double cream
  • 5 ounces Demerara (raw) sugar

Directions

Pour boiling water over the peaches and leave them for 1 to 2 minutes, then pour off the water and cover them with cold water. The skins should then be easily removed. Halve the peaches, discarding stones, 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 necessary the peach cavities can be made a little larger by removing some of the flesh, which should be finely chopped and added to the paste.

Whip in the cream and spread over the peaches. Put the peaches to chill in the refrigerator.

When ready to serve, sprinkle Demerara sugar over the cream and place under a preheated broiler until the sugar melts.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Whiskey Buttermilk Pie with Fresh Whipped Cream and Tipsy Blackberries and Peaches

Recipe courtesy of Elizabeth Karmel

Grilled Pineapple with Vanilla Ice Cream And Rum Sauce

Recipe courtesy of Ellie Krieger

G. Garvin's Peach Cobblers

Recipe courtesy of G. Garvin

Cream Pie

Recipe courtesy of Kelsey Nixon

Apple-Peach Compote and Vanilla Ice Cream

Recipe courtesy of Patti LaBelle

Rafter TS Peach Cobbler

Ice Cream Base

Recipe courtesy of Zoë François

On TV

Trending Videos

So Much Pretty Food Here