Peaches and nectarines are up there in terms of my ultimate fave fruits. But the absolute key to this pudding is buying ripe peaches. You can tell a ripe peach if, when you cut them in half and twist, the two halves come away from each other with delicious juicy ease. If its a struggle, put them in a bowl with some bananas (they help other fruit ripen) or near a sunny window for a day.
For 3 people you need:
- 3 peaches cut in half /or nectarines
- 3 tbsp of philly or mascarpone
- few drops of vanilla essence
- 1 heaped tbsp of light brown sugar plus a bit more for sprinkling
- 1 tbsp of ground almonds
- a few almond flakes
Get that oven on to 180 pronto. Then grab those peachy peaches and cut them in half across the middle on the horizontal, so you are left with the cross section of the peach. Remove the stones and then lay them on a baking tray.
In a bowl mix together the philly, ground almonds, sugar and vanilla essence so that if forms a smooth batter. Then spoon about a dessertspoon on top of each peach, spreading it out a little but not getting too close to the edges. Sprinkle over a little extra sugar and and a few almonds.
Whack those babies in the oven for about 15 minutes.
Serve with vanilla ice cream and in my case white chocolate chip cookies, which Will very kindly brought me! A king of puds!