Peaches with macaroons and cocoa
A delectable
fruit pudding.
A lovely paring of peaches, cocoa and macaroons.
A Chef Roberto Bassi recipe for SU-EATABLE LIFE.
Serves four
- 4 peaches
- Macaroons 80 g
- Cocoa powder 80 g
Nutritional information
Per serving: 209 Kcal
Environmental Impact
Per serving:
150 grams CO2 equivalence - carbon footprint
483 litres - water footprint
This recipe’s environmental sustainability level is: High.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Wash the peaches and cut them into halves, removing the stones and a little of the flesh around them.
For the filling: cut up the flesh removed and set aside.
Chop up the macaroons finely. Mix with the peach flesh and cocoa powder.
Lastly, arrange the peaches side by side on a baking tray with the hollow upwards and fill them up with the filling.
Bake for 10 minutes at 180°C.
The Chef’s Advice
To make this dish even more decadent, replace the cocoa powder with dark chocolate.
Nutritional Advice
As fruit is the main ingredient in this dish it can be counted as one of your five-a-day.
Environmental Advice
Choose seasonal ingredients, local or traditional varieties.
Cocoa is a tropical plant. Look for Fair Trade or Rainforest Alliance certified cocoa to minimise the risk that it was produced from deforested land.
