Heather goes Spanish again with her braised peaches with pork and almond filling and brandy and Muscat.
6 large firm peaches
1/3 cup whole toasted almonds
¼ lb minced pork
¼ cup breadcrumbs
1 beaten egg
½ tspn salt
¼ tspn ground cinnamon
2tbs olive oil
1-2 tbs plain flour
¼ cup good brandy
¼ cup sweet wine
2 cups veal stock or light beef stock
Remove stones from peaches without cutting them in half using a melon baller and knife.
Grind almonds finely
Mix in bowl with the filling ingredients and stuff the peaches.
Heat the oil and butter in a large pan.
Place flour on a dish and dip the open side of each peach in. Cook peaches stuffing side down until golden. Transfer to casserole dish with lid stuffed side up. Drain fat from pan and de-glaze with the brandy by pouring it into the pan. Then pour the brandy into the casserole. Add the Muscat/sweet wine and the cloves and the stock. Bring to the boil and reduce to medium. Add in the stones from the peaches and simmer for 35-40 minutes. Arrange on a serving dish stuffing side up and keep warm. Throw away the stones. Reduce the liquid to about 1 cup. Pour over peaches and serve immediately.
To contact Heather: www.carpentersarmsgastropub.co.uk