Roasted peaches stuffed with argan amlou

June 13, 2007 (Last Updated: January 11, 2019)
Roasted peaches stuffed with argan amlou recipe

Roasted peaches stuffed with argan amlou are sure to be unlike any fruit dish you’ve ever had before. Amlou is a Berber almond and argan oil dip which is traditionally eaten as a breakfast with flat bread. When it is served with roasted peaches it makes a light, nutty dessert. Have this delicious fruity treat for breakfast or pudding. 

Roasted peaches stuffed with argan amlou


  • Amlou

  • Blanched almonds, skinned and roasted 225g
  • Argan oil 135ml
  • Honey 60ml
  • Roasted peaches

  • Castor sugar 200g
  • Water 45ml
  • Butter 50g
  • Peach juice 250ml
  • Vanilla pod 1
  • Cling peaches, halved and pitted



Grind the almonds in a food processor to a coarse grain.


Remove the almonds from the food processor and place in a mixing bowl.


Slowly stir in the argan oil (1 tablespoon at a time).


Stir in the honey (1 tablespoon at a time).


Pre-heat the oven to 150°C.


Put 150g sugar and the water in a pan and heat gently to create a caramel, about 5 minutes.


Remove from the heat, add the butter, peach juice and the vanilla. Return to the heat briefly to integrate the sugar and juice mixture.


Coat the peaches in the remaining sugar to ensure that they are completely covered.


Add the peach halves to the pan and cook for 2 minutes on each side. Then place the pan in the oven and roast for 10 minutes.


Remove from the oven. Add the amlou to the centre of each peach.


Drizzle with the caramel and peach juice sauce and serve with almond cream.

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