Description
Sophisticated dessert can be prepared in a few minutes. Baked peaches stuffed with ricotta, stacked on the bread slices, spread with jam and soaked in a syrup with brandy...
Ingredients
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Baton
4 slice
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Peach
4 piece
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Jam
6 tsp
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Ricotta
4 tsp
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Butter
1 Tbsp
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Almonds
15 g
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Brandy
2 Tbsp
Cooking
Preheat the oven to 210* C. (the preparation process just takes time warming up the oven). Set over a bowl sieve or a colander and place it in the peaches out of the jar to remove excess syrup.
Slice the loaf slices with a thickness of about 2 cm From the loaf cut 4 circle the size of a peach.
Generously spread raspberry jam TM Mahe.
Put a teaspoon rikkoty (or cottage cheese) in the recess of the half peach, no smearing.
Then flip the peach cut down on a slice of bread and press to rikoto be seen. Stuff so the remaining peaches. Put in greased with butter form.
Sprinkle peaches with sugar. Slightly melt the butter and brush over the domes of peaches.
Sprinkle with almonds, pressing some of the petals in the oil, then sprinkle with remaining sugar.
Put the peaches in the oven for 7 minutes, until butter is melted and almonds are browned. The edges of the loaf have browned and become crispy.
While the peaches are roasting boil the syrup from under peaches for about 3 minutes, until it thickens. Put the biscuits with peach on a plate. Add syrup, brandy and pour over peaches. Serve immediately.
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