Win more fans with this easy to make tart dessert. You will need a pre-baked short crust pastry case in the pan for this recipe. Frozen ready made shortcrust pastry can be found in most supermarkets.

Ingredients

• 1 x 410 g can Rhodes Quality Peach Halves in Syrup
• 125 ml Marie biscuit crumbs
• 90 ml (6 T) Frangelico or Amaretto liqueur
• 5 ml (1 t) almond essence
• 65 ml soft butter
• 125 ml soft brown sugar
• 3 jumbo eggs
• 125 ml ground almonds
• 1 x 22 cm short crust pastry case, pre-baked (in the pan)
• 125 ml Rhodes Quality Apricot Jam
• 125 ml slivered almonds

Method

1. Drain the Rhodes Quality Peach Halves and place the peaches with their cavities facing downwards on a board.
2. Now, make several deep slices into the top of each peach half, pat the peaches dry with paper towel and set aside until needed.
3. Next, place the biscuit crumbs in a bowl and add the liqueur and almond essence.
4. Mix well and set aside.
5. Cream the butter and sugar and add the eggs one at a time, beating well after each addition.
6. Add the liqueur-soaked crumbs and ground almonds and mix well.
7. Spread the pastry with the Rhodes Quality Apricot Jam and spoon in a little filling.
8. Arrange the peaches onto the filling, cavities facing downwards.
9. Now add the rest of the filing and sprinkle with the almonds.
10. Bake for 20 – 25 minutes in a preheated oven at 190°C or until golden and cooked.