Baked peaches with coconut and almond
Serves 6-8
Preheat oven to 200 ° C.
1 Cut 6 medium peaches in half and place on a baking sheet. Grill for 10-12 min until almost soft.
2 Whisk one egg white until stiff, mix with 30 ml (2 tbsp.) icing sugar, 125 ml (1/2 c) almond flakes and 125 ml (1/2 k) dry coconut and scoop on top of the peaches.
3 Bake for another 5-7 min until golden brown.
4 Serve with ice cream and fresh mint.
More peach delights
- Cut peaches in half and fry in a pan with equal amounts of butter and honey until it has a caramel-colour.
- Place 7-8 peaches in 600 ml water, 500 ml sugar and the peel from 1 lemon. Simmer until just soft. Serve with double-cream cream.
Flavour pairs with peaches
Smoked pork, mint, yogurt, granadilla, orange, honey, mango, berries, pineapple, lime, almond, cinnamon, ginger en chilli.
Buy peaches like this
Choose firm fruit with a sweet smell and no visible bruises. As the fruit ages, the skin will become full of wrinkles. Separate these fruits and use in stews.
Store it this way
Remove the peaches from the package and keep it at room temperature. Put the fruit on a layer of kitchen towel in the vegetable drawer of the fridge to slow down the ripening process. Peaches and nectarines can be frozen and used later in stews.
Prepare peaches like this
Some peach varieties have a layer of soft hairs. Wipe the fruit with a dry cloth to rub the hairs off and rinse under running water. Cut in half and use a screw movement to loosen the pit. Use the halves or cut into slides.
Eat the fruit from the stone or cut into slices
- You can taste summer when you bite into the fragrant fruit with juice splashing over your chin.
- Peaches are the woolly variety of stone fruit with the bright, juicy meat. Nectarines are related to peaches but have a smooth peel and a slightly sour smell.
- The fruit is rich in vitamins A and C, high in fibre, potassium, iron and magnesium.
- Dried peaches are ideal energy snacks.
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