Baked Peaches with Rosewater Cream

Halve the peaches and remove the stones. Brush with a lemon wedge so that the cut surfaces don’t darken. Place them in a tray, flesh side up, sprinkle with sugar and drizzle with vodka. Bash the biscuits to crumbs and fill the cavities of each peach halve. Bake for approx. 20 min at 200C, until the flesh is tender. Add the sugar and rosewater to the cream, whip until firm and chill. Sprinkle the peaches with almonds and serve warm with the chilled cream.