Recipe submitted by: Dani Gurrie
What's in it
8 ounces almost paste, broken into small pieces
1/2 cup (1 stick) unsalted butter, softened
3 tablespoons sugar
1/2 cup white pastry flour
4 large, ripe peaches
Make the frangipane up to 2 days ahead, and keep it refrigerated in an airtight container.
How to cook it
- Put the almond paste, butter, and sugar in the bowl of a stand mixer, and beat on high speed, using the paddle attachment, until well incorporated, 1 to 2 minutes. Add the eggs, one at a time, beating until each egg is incorporated before adding the next. Scrape down the bowl with a rubber spatula as needed. Reduce the speed to low, and mix in the pastry flour until it becomes incorporated and the frangipane becomes a thick, wet paste. Makes about 1 cup.
- Preheat the oven to 400 degrees. Cut the peaches in half, and click out the pits. If the pits don't come out easily, ease them out with a spoon. Put the pitted peaches, cut side up, in a shallow baking dish that holds them snugly. Bake just until heated through, about 10 minutes.
- Spoon 2 tables of frangipane into the hollow of each peach half, and bake until the frangipane develops a golden crust, 10 to 15 minutes. As it bakes, the frangipane will spread over the cut surface of each peach. Serve warm.