Wash peaches, cut in half and stone: then form a hollow in each half-peach and save the pulp removed. Finely crush macaroons with hazelnuts and peach pulp. Pour confectioner’s cream and liqueur into the mixture. Stuff peaches with the mixture and place in a buttered high-sided baking dish.

In the centre of each peach place a whole hazelnut and a bit of caster sugar. Pour the glass of white wine into the baking dish and put in a moderate oven (350°F) for about ten minutes. Once cooked, sprinkle powdered sugar over peaches. Serve warm.