Baked Peaches with Almond Frangipane

When I began this blog, I promised myself I would never share a recipe that I couldn’t pronounce. But……this one just looks so delicious and really enticed me to go buy almond paste and make.  I still cannot pronounce “frangipane”,  so let’s just call it Baked Peaches with Yummy Yummy Flling! Plus you can make the “Yummy Yummy Filling” up to 2 days ahead and just keep it refrigerated in an airtight container.

8 oz almond paste, broken into small pieces

1/2 cup (1 stick) unsalted butter, softened

3 tables sugar

2 eggs

1/2 cup all purpose flour

4 large fresh, ripe peaches

Put the almond paste, butter and sugar in the bowl and beat on high until well mixed, 1-2 minutes.

Add the eggs, one at a time, beating until egg is blended before adding the other egg.

Scrap down sides of bowl and reduce the speed to low. Mix in the flour and blend until the “yummy yummy sauce” becomes a thick, wet paste. This just keeps sounding better and better, doesn’t it. Nothing better than a thick, wet paste to whet your appetite.

Preheat oven to 400. Cut the peaches in half and take out pits. Put the pitted peaches cut side up in a shallow baking dish the will hold them snugly. (now there’s a great invention, a peach snuggy)

Bake just until heated through, abut 10 mins. Spoon 2 tables of the paste into the hollow of each peach half and bake until the filling develops a golden crust, 10-15 min. As it bakes, the sauce will spread over the cut surface of each peach. Serve warm with whipping cream or ice cream, if desired.

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