Vineyard Peaches with Pistachio and Limoncello Filling Under Hood
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 peach (s) (vineyard peach)
- 3 biscuit (s), whole grain, with brittle if possible
- 1 tablespoon liqueur (limoncello)
- 1 teaspoon sugar, brown
- 2 tablespoon pistachios, chopped
- 2 tablespoon yogurt (vanilla yogurt)
- 4 sprigs thyme
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (top heat). Wash, halve and core the peaches. Then place in an ovenproof dish with the cut surface facing up.
- Chop up the wholemeal biscuits (e.g. in a plastic bag with a rolling pin). Mix the chopped pistachios together with the biscuit crumbs with the limoncello and let stand for about 10 minutes (leave a few chopped pistachios to decorate). Pour the biscuit and pistachio mixture into the peach halves, sprinkle thinly with sugar and garnish with the sprigs of thyme.
- Now gratin the baking dish with the peaches for 10 - 15 minutes (depends on the size and sweetness of the peaches: the smaller and sweeter the peaches, the less time they need in the oven) at 180 ° C (top heat).
- Cover the peach halves with a small dollop of vanilla yoghurt and garnish with the remaining chopped pistachios and serve warm.
- The recipe is very easy to prepare and is therefore particularly suitable for meals with a large number of guests.
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