Other Desserts

Roasted Peaches with Almond Crème Anglaise

My cat – Kosha, she likes to sit on top of my computer, while I am blogging-))
She is 16 years old Calico. Older than my kids-)))

Roasted Peaches with Almond Crème Anglaise

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  • Ingredients for the almond crème anglaise:
  • 1⁄2 cup ground almonds
  • 6 egg yolks
  • 1 Tbs. cornstarch
  • 1⁄2 cup sugar
  • 2 cups of milk
  • 1/4 tsp. almond extract
  • Tiny pinch of salt
  • Ingredients for the peaches:
  • 6 firm yet ripe peaches, about 2 lb. total
  • 3 to 4 Tbs. Grand Marnier
  • 2 to 3 Tbs. sugar
  • Fresh mint sprigs for garnish



In a heavy saucepan, whisk together the egg yolks, cornstarch, and sugar, then gradually whisk in the milk and the ground almonds until thoroughly blended.


Place over medium heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through it, 7 to 10 minutes; do not let it boil.


Place in a larger bowl partially filled with ice water and let it cool, stirring occasionally, for about 5 minutes.


Stir in the almond extract and salt.


Cover and refrigerate until ready to serve.


Preheat an oven to 400°F.


To prepare the peaches, using a small, sharp knife, score a line around the equator of each peach.


Have ready a large bowl three-fourths full of ice water.


Bring a large saucepan three-fourths full of water to a boil over high heat.


Submerge as many peaches as will fit in the pan without crowding them. Cover and boil until the skins start to split, about 1 minute. Using a slotted spoon, transfer the peaches to the ice water. Using your fingertips or the knife, carefully peel the peaches. Repeat with any remaining peaches.


Place the peaches in a baking dish just large enough to accommodate them without touching, drizzle evenly with the Grand Marnier and sprinkle evenly with the sugar.


Add water to a depth of about 1/4 inch. Bake until the sugar caramelizes and the peaches are just tender when pierced with the tip of a knife, 25 to 30 minutes; they should keep their shape.


Remove and let cool to room temperature.


Place the peaches on individual plates and drizzle with some of the juices from the baking dish.


Drizzle the almond crème anglaise in a pool surrounding each peach.


Garnish with mint sprigs, almonds, and serve.


Serve with a floral, aromatic white wine, such as Viognier from Condrieu, or a bracing Armagnac.

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  • Reply
    September 4, 2011 at 3:10 am

    Wow – the peaches and creme is stunning! Following you and thanks for the FoodBuzz Friendship request!

  • Reply
    September 5, 2011 at 7:42 pm

    That cat is so cute! Nice pictures also.

  • Reply
    September 6, 2011 at 2:50 am

    Now this roasted peaches with almond creme looks amazing and sounds absolutely delicious. Love your pictures and cat as well 🙂 Feel free to drop by my blog at http://www.simplygoodeating.com

  • Reply
    September 6, 2011 at 1:43 pm

    Those look delicious and your blog is so beautiful, I think I'm in love, hehe.

  • Reply
    Hester Chang
    September 8, 2011 at 1:36 am

    Ooh! How lovely! I'm a huge fan of creme anglaise 🙂

  • Reply
    Lynn @ I'll Have What She's Having
    September 8, 2011 at 2:29 am

    Sounds delicious! I love your photos!

  • Reply
    January 14, 2015 at 5:34 pm

    This looks like another fantastic way to use up eggs on Serendipity Farm Yelena. I just noticed that I had already commented on that gorgeous jam but now I have it bookmarked for my prospective HUGE crop of tomatoes so won't forget it again 🙂

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