Master chef
Utensils
Apron
Bowl
For an ovenproof dish that can hold approx. 1 litre, greased
Lemon squeezer
Measuring cup
Oven mitts
Pan
Paring knife
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
slotted spoon
melon baller
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Peaches
Score a cross into the peaches, cook in boiling water for approx. 1 min. Remove the peaches with a slotted spoon, place in cold water. Remove the peach skin, halve the peaches and remove the stone. Scoop the flesh out of the peach halves using a melon baller, leaving a border of approx. 1 cm, then place in the baking dish. Finely chop the peach flesh, place in a bowl.
Filling
Coarsely chop the almonds, beat the egg, add both to the chopped peach along with the oats, sugar and cornflour, mix.
Spread the filling on top of the peach halves, press down gently. Pour the water and lemon juice into the dish around the peaches.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly, serve lukewarm or cold with yoghurt, drizzle with honey.
| Tip: | If the peach halves wobble, level them off at the bottom. |
|---|
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