Baked Peaches
4 servings
35 minutes
Baked peaches are the embodiment of simplicity and sophistication in European cuisine. This dessert combines the delicate sweetness of ripe peaches with a crunchy nut filling, infused with vanilla and cognac aromas. The recipe's origins trace back to ancient French culinary traditions where baked fruits with liqueur symbolized refined taste. During baking, the peaches soften, their juice mingling with the nuts to create a caramel-like texture. Serving it with ice cream adds contrast – warm fruity aroma against refreshing creamy coolness. It's the perfect dessert for a cozy evening or an elegant treat for a celebration, where the sweetness of pistachios and vanilla sugar harmoniously blends with light cognac notes.
1
Clean the pistachios. You can also take almonds.
- Unsalted pistachios: 150 g
- Sugar: 2 tablespoons
2
Grind them in a mortar to a crumbly state, which can be uneven.
- Unsalted pistachios: 150 g
3
Add both vanilla and regular sugar. Mix.
- Sugar: 2 tablespoons
- Vanilla sugar: 1 teaspoon
4
Add 2 tablespoons of cognac and mix.
- Cognac (brandy): 4 tablespoons
5
Cut the peaches in half and remove the pit.
- Peaches: 4 pieces
6
Spread the nut filling on them.
- Unsalted pistachios: 150 g
7
Pour water and cognac into the baking tray.
- Water: 4 tablespoons
- Cognac (brandy): 4 tablespoons
8
Place the stuffed peaches on a baking sheet in a single layer.
- Peaches: 4 pieces
9
Bake at 190 degrees for 25 minutes.
10
Let it cool a bit and serve warm, with a scoop of ice cream.
- Ice cream: 4 pieces
