Baking fruit brings out its flavour wonderfully, and a stuffing is a simple way of making baked fruit special. Here peaches are filled with a mixture of dried apricots, almonds and amaretti biscuits. Many other fruits – nectarines, apples, pears or quinces – can be prepared in the same way, to ring the seasonal changes.
Nectarines can be used instead of peaches, with pistachios instead of almonds. * Macaroons can be used instead of amaretti, but fewer according to size. * For baked stuffed apples or pears, substitute sultanas for the diced dried apricots and add a few shakes of ground cinnamon to the filling. Allow 10 minutes longer baking time before removing the foil. * Use quinces instead of peaches, allowing 15 minutes extra baking time. * Use a mixture of peaches or nectarines, apples, pears and quinces, and make the filling from a mixture of these fruit. Allow 10–15 minutes extra baking time.
Peaches contain plenty of vitamin C (31 mg per 100 g/3½ oz) and this can help the body to absorb iron present in other foods – in this case from dried apricots. Iron deficiency anaemia is probably the most common deficiency disease in the UK, so every little bit helps. Dried apricots also provide vitamin A and plenty of potassium for regulating blood pressure. * Almonds not only have a delicious and distinctive flavour, but also contain protein and plenty of vitamin E.
Good source of vitamin C, vitamin E. Useful source of copper, niacin, potassium, vitamin B2.