Ingredients

Steps

• Preheat the oven to 190°C.
• Dry fry the hazelnuts in a pan over medium heat until golden-brown and chop them finely.
• Crush the oat and amaretti biscuits roughly using a rolling pin.
• Mix the hazelnuts, biscuits, butter, sugar, and egg yolk into a rough paste.
• Place lemon juice in a dish and dip the cut peach halves into it.
• Pack a spoonful of filling into each peach cavity and place in an ovenproof dish.
• Bake for 15-20 minutes depending on the ripeness of the fruit.
• Serve the peaches with a dollop of thick cream and a mint garnish.