250g block unsalted butter, chopped
410g can peach slices in juice
8 egg whites, at room temperature
1 ¾ cups icing sugar mixture
1 ¼ cups almond meal
2/3 cup plain flour
2 teaspoons vanilla extract
1/3 cup flaked almonds
1/3 cup caster sugar
¼ cup maple syrup
Double cream, to serve
Grease two x 6-hole silicone muffin pans (1/2-cup capacity). Place on a large oven tray.
Melt butter in a medium saucepan over a low heat. Remove. Cool for 10 minutes.
Meanwhile, drain peaches through a strainer over a bowl. Reserve juice. Place peaches on absorbent kitchen paper, pat dry. Cut into 1cm pieces.
Using a whisk, beat egg whites in a large bowl until just frothy. Add butter, icing sugar, almond meal, flour and vanilla. Whisk until smooth.
Divide evenly among prepared pan holes. Divide peaches over the tops. Sprinkle with almonds.
Cook in a moderate oven (180C) for about 30 to 35 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove. Stand in pans for 10 minute before removing.
Meanwhile, combine reserved peach juice with caster sugar, syrup and 1/3 cup water in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil for about 10 minutes, or until syrup is slightly thickened. Remove. Cool for 20 minutes.
Serve warm friands with cream. Drizzle with syrup.