This is a really easy but quite delicious dessert, especially if served with Banana and Mango Ice Cream (page 251 of my book).
To make the almond paste, finely chop the dates and simmer in the water on a low heat until soft.
Process the dates, almonds and essence until the mixture starts to bind together. Divide the almond paste into 8 pieces and roll into balls.
Halve and stone the peaches and place in a baking dish, cut side uppermost (cut a little slice off the rounded edge, if necessary, to help them remain stable).
Place a ball of almond paste in the centre of each peach half.
Bake, covered, for 10 minutes, then uncovered for a further 10 minutes at 200°C (400°F), gas mark 6. The peaches should be soft and the filling just starting to brown.
Sprinkle with toasted slivered almonds before serving either hot or cold.
