My daughter called this simple dessert "a bit cold – a bit hot". The name is accurate because some really hot peaches were served with balls of ice cream. You can make this dessert all year round. In the summer use fresh, sun-blessed peaches, and in the winter peaches from a tin will be excellent. The secret of this dessert is the buttery, sweet and crusty cover made with almonds and butter cookies. You may use any flavour ice-cream and leaves of fresh peppermint or juicy green slices of kiwi for decoration.

Ingredients:
12 halves of peaches
100g of butter cookies
40g of butter
25g of almond flakes
50g of brown sugar
2 egg yolks
Ice-cream
leaves of fresh peppermint or kiwi

Heat the oven up to 185C.

Smooth a cake tin with butter. Arrange the peach halves without the stones on a tin, concave side up. Crumble the cookies thoroughly. Crush the almond flakes very carefully. Mix the cookies, sugar, and almond flakes together. Add the yolks and butter. Stir the mixture with a fork until it has the consistency of dense crumble. Cover the peaches with the crumble. Bake for 25 minutes until the crumble is appetizingly golden. Serve hot with a ball of ice cream.

Enjoy your meal!