Fresh, juicy peaches baked in delicious Champagne are a winning combination. They taste even better the next day when the flavors have fully developed.
- 4 large, ripe peaches
- 1/2 cup almond ratafia biscuits, crushed
- 1/2 cup flaked almonds, lightly toasted and roughly chopped
- 3 tablespoons light brown sugar
- 2 tablespoons sweet butter, plus extra for greasing
- 2/3 cup demi-sec Champagne, such as Louis Roederer Riche NV
- light whipping cream, whipped, to serve
Serves 4 or 8
Cut the peaches in half and remove and discard the stones. Using a teaspoon , scoop out some of the flesh from the cavity in the peaches, then coarsely chop the bits. Put the chopped peaches, crushed ratafia biscuits, chopped almonds, and sugar in a bowl and mix well.
Put the peach halves in a lightly buttered, shallow baking dish and fill the hollowed-out centers with the almond and peach mixture. Dot the tops with butter and pour the fizz over.
Bake, uncovered, in a preheated oven at 350F for 35-40 minutes, until the peaches are soft and tender, but still retain their shape, and the liquid has become syrupy. Remove from the oven and let cool slightly. Serve warm, with a little of the syrup spooned over and lashings of whipped cream. Alternatively, cover with plastic wrap and chill overnight for the flavors to fully develop. Remove the chilled peaches from the refrigerator and let stand at room temperature for about 20 minutes before serving with the syrup and cream.