- Step 1
For cream, whiz almonds and sugar in a food processor until finely ground. With motor running, add 2 cups (500ml) boiling water and process for 5 minutes for flavour to infuse. Meanwhile, soak gelatine leaves in cold water for 5 minutes to soften. Squeeze to remove excess liquid, then whisk leaves in a bowl with 2 cups (500ml) boiling water to dissolve. Strain almond milk through a fi ne sieve into the bowl. Discard solids. Stir in orange blossom water. Divide among six 150ml glasses and chill for at least 3 hours to set.
- Step 2
Preheat the oven to 190°C.
- Step 3
Place butter, sugar, meal, egg, vanilla, orange zest and flour in a bowl and stir to form a paste. Freeze for 15 minutes or until firm. Divide into 6 portions.
- Step 4
Meanwhile, halve and stone peaches. Using a melon baller or spoon, scoop out and discard a little flesh to form a 3cm cavity. Cut six 28cm rounds of baking paper and place a halved peach in the centre of each. Scrunch paper up around peaches slightly. Fill peach cavities with the almond meal mixture, mounding the mix over it, top with a bay leaf, then place a handful of berries beside each peach and scatter with flaked almonds. Gather paper together and tie with string.
- Step 5
Bake for 40 minutes or until paste is firm and peaches are tender. Serve warm or at room temperature, dusted with icing sugar, with almond cream.
Gelatine leaves are from gourmet shops and delis. Check the packet for setting instructions.
Orange blossom water is from delis and Middle Eastern food shops. Fresh bay leaves are from selected greengrocers.
Serve with a light, semi-sweet dessert wine such as the 2009 Logan Moscato.