Stuffed Spanish Peaches

INGREDIENTS:
1 tin Spanish Peaches
100g Mascarpone
100g Ricotta
50g slivered almonds
2t icing sugar
1t Vanilla essence

INSTRUCTIONS:
Drain peach halves and place on a baking tray.

Mix all ingredients above and spoon into peaches, bake for about 5 minutes at 180.

Serve by themselves or with icecream or custard, or add on the side of french toast.