Peaches Au Gratin with Vanilla Ice Cream

Place the peaches briefly in boiling water, then rinse in cold water, skin, halve and remove the pits.

Finely dice 1 peach. Hollow out the remaining peach halves a tiny bit with a sharp spoon and chop the scraped flesh into small pieces as well. Cut the bottom a little bit flat so that the halves stand well.

Melt the butter in an ovenproof dish, add the sugar and caramelize lightly. Extinguish the caramel with the Marsala (be careful: it splashes!).

Crush the amarettini and mix with the diced peach pulp, egg yolks, butter and sugar. Whip the egg whites with a pinch of salt until stiff and stir in.

Place the peach halves in the caramel and fill with the amarettini mixture. Bake in a heated oven at 180 °C for about 20 minutes.

Roast the almond flakes in a frying pan without fat until light brown.

Serve the baked peaches with a scoop of vanilla ice cream, drizzle with a little bit of the caramel and sprinkle with the toasted almond flakes.

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