Peach crumble with vanilla sauce

Name: Peach crumble with vanilla sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g white couverture; 50 g Amaretti biscuits; 50 g flaked almonds; 30 g Sugar; 1/2 Organic Lemon; 1 Egg yolk (size M); 2 TABLESPOONS Almond liqueur (e.g. Amaretto); 4 (approx. 1 kg) large peaches; 250 ml Vanilla sauce; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g white couverture
50 g Amaretti biscuits
50 g flaked almonds
30 g Sugar
1/2 Organic Lemon
1 Egg yolk (size M)
2 TABLESPOONS Almond liqueur (e.g. Amaretto)
4 (approx. 1 kg) large peaches
250 ml Vanilla sauce
7-10 Tbsp Grease

Directions

1
For the crumbles, chop the chocolate coating and amaretti. Mix amaretti, chocolate coating, almonds and sugar. Wash lemon hot, grate dry and grate peel thinly. Mix egg yolk, liqueur and lemon peel.
2
Mix the egg yolk mixture into the amaretti-almond mixture.
3
Wash, clean and halve the peaches. Remove stone. Place the peach halves in a greased casserole dish with the cut surface facing upwards. Spread the Amaretti mixture over the peach halves. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) 20-25 minutes until the crumbles are golden brown. Arrange 2 halves on 4 plates and pour the vanilla sauce over each.