Preheat the oven to 220 degrees celcius.
For the almond cream: mix the cream, eggs, ground almonds, butter and sugar in a food processor until you have a smooth, even paste.
Cut the peaches in half and remove the stone. Spread the almond cream on to each peach half and place on a baking tray. Roast in the oven for 20 minutes. Allow to cool slightly before serving luke warm.
«Serve this dish with some almond tuiles for a crunchy twist on this summery dessert.»