Ingredients for 4 people:
1 kg (2.2 lbs) peaches 200 g (8 oz) amaretti or almond macaroons 6 plain biscuits, such as Rich Tea 200 g (8 oz) sugar 2 eggs finger biscuits. Preparation:
Peel the peaches, chop them into pieces and mash them with a fork. Whisk the eggs and add the mashed peaches, sugar and crushed amaretti or almond macaroons. Grease a pudding mould and sprinkle with the crushed biscuits. Pour in the peach mixture and place in the oven for around 45 minutes. Turn the pudding out once it has cooled and serve with the finger biscuits.
Peach Tart
Ingredients for 4 people:
300 g frozen shortcrust pastry 60 g (2 ½ oz) dry amaretti or almond macaroons 800 g (1 ¾ lbs) ripe peaches 40 g flaked almonds 3 dessert spoons blackcurrant 25 g (1 oz) butter for greasing 50 g (2 oz) flour. Preparation:
Defrost the shortcrust pastry and bring it to room temperature before using. Peel and cut the peaches into fairly thick slices. Using a floured rolling pin, roll out the shortcrust pasty and use it to line a cake tin greased with the butter. Place the crushed almond macaroons on the pastry base and cover with the peaches. Place in the oven and bake at 190°C for about 40 minutes. In the meantime, dissolve the gelatine with a little of water in a pan over a low heat. When the tart is baked, turn out and allow it too cool before brushing it all over with the gelatine. Sprinkle the surface with the flaked almonds and serve warm.
