Serves 6-8
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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.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }3 Bake for another 5-7 min until golden brown.
4 Serve with ice cream and fresh mint.
Smoked pork, mint, yogurt, granadilla, orange, honey, mango, berries, pineapple, lime, almond, cinnamon, ginger en chilli.
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.
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.
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.
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