Baked almond-stuffed peaches

Serves 8
10 large ripe but firm peaches
10 organic non- bleached dried apricots, finely diced
2 tbsp ground almonds
2 tsp almond extract
2 egg whites
100 g almond flakes ( toasted)
1 tbsp agave syrup (can be substituted with honey or maple syrup)

1.Preheat the oven to 180C (350F, Gas mark 4)
2.Cut the peaches in half and remove the stones. Arrange 16 of the halves cut side up in a shallow baking dish. Set aside. Finely dice the remaining reaches.

3.Combine diced peached with dried apricots, ground almonds , almond extract, agave syrup and egg white.
4.Use the mixture to fill the hollows in the peach halves, heaping up the filling and pressing it gently together. Sprinkle on the top some almond flakes. Cover with a tent of cooking foil

5.Bake for 25-30 min. then remove the foil. Increase the oven temp. to 200C and bake for further 5-10 min or until the nutty topping is lightly browned. The peaches are best  when warm but they can be chilled before serving.

Suggestions:
 Nectarines can be used instead of peaches with pistachios instead of almonds
use apricots or quinces instead of peaches, allowing 15 min extra baking time

use mixture of peaches or nectarines, apples, pears and quinces. Make the filling from a mixture of these fruit. Allow 10-15 min extra baking time.

 For baking stuffed apples or pears you can substitute sultanas for the dices dried apricots and add a few shakes of ground cinnamon to the filling. Substitute walnuts for the almonds.

 Can be also served with homemade vanilla ice cream or sour cream, creme fresh