So I have this vintage pie recipe I've found that I've been challenged to make. It is an unbaked peach pie--of the whipped cream whipped egg white kind. It calls for almond marzipan meal to be placed in each peach half. I have some prepared marzipan dough and some almond paste in a can and some almond meal. Any ideas on what would work in this context? I've never used marzipan or almond paste before so I'm not sure how it would work.
Here's the recipe (it is in paragraph form, this is my translation):
6 oz dark chocolate chopped
2 tbs butter
2 tbs castor sugar
1 egg yolk
1/2 c crushed almonds
2 c shortbread biscuit crumbs
dash of lemon juice
10 peach halves
almond marzipan meal
1 dessertspoon butter
2 tbs brown sugar
3 tbs peach juice
1 tbs lemon zest
1 egg divided
2 tbs gelatine
1/2 pint cream
dark chocolate swirls
Melt chocolate, butter, and sugar in bowl over saucepan, Mix in egg yolk and milk and remove from heat. Stir in crushed almonds and shortbread crumbs and lemon juice. Press into bottom and sides of 9 inch springform tin. Chill until set.
Take peach halves and sprinkle with cognac, fill each half with almond marzipan meal then arrange on the bottom of chilled crust.
In a saucepan, mix butter, brown sugar, peach juice, lemon juice. Heat until sugar is dissolved, then cool and stir in yolk and gelatine softened in a little water. Stir until dissolved. Fold in stiffly beaten egg white until fully mixed, then fold in stiffly beaten whipped cream flavored with almond extract. Chill until set, decorate with melted dark chocolate swirls.
Any advice would be appreciated! I actually found some not bad fresh peaches, so I plan on using those.
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