4 fresh peaches*
2 oz stale sponge cake
3 oz ground almonds
1 large orange
1 oz butter
3 tbsp honey
2 fl oz white wine, sherry or brandy
Skin and cut peaches in half, and scoop out a little flesh.
Crumble cake and mix with ground almonds.
Add the grated rind and juice of the orange.
Fill peaches with mixture and put in a shallow dish greased with butter.
Combine honey with wine and pour over peaches.
Dot with butter.
Bake in moderate oven 15-20 minutes.
Serve hot with ice cream.
* Tinned peaches can also be used.