Dessert Recipes - Stuffed Peaches

Ingredients

• 900 ml/3 3/4 cups milk

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• 2 size 1 egg yolks

• 30 ml/2 tbsp granulated sugar

• 6 yellow peaches

• 15 g/1 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp icing (confectioners') sugar

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Method:

1. Put 450 ml/2 cups of the milk in a saucepan and bring to the boil. Add the rice.

2. Reduce the heat, cover and simmer gently for 15-20 minutes until just tender, but still with some texture, stirring occasionally. Leave to cool.

3. Meanwhile, put the remaining milk in a separate pan. Heat gently. Whisk the yolks and sugar in a bowl.

4. Add a little of the warm milk, whisk well, then return to the pan of milk. Stir over a gentle heat until the mixture thickens and coats the back of a spoon. Do NOT boil.

5. Leave to cool. Halve the peaches and remove the stones (pits). Scoop out most of the pulp, leaving a thin wall.

6. Place the shells in a shallow baking dish, greased with the butter, in a single layer. Mix the rice with the custard.

7. Chop the scooped out peach flesh and mix in. Spoon into the peach shells and sprinkle with the icing sugar.

8. Bake at 180°C/350°F/gas mark 4 for about 20 minutes until the tops are golden. Serve immediately, or cool, then chill.