Lightly greased a baking sheet. Sift
the flour into a bowl and rub in the butter or margarine. Stir in the
yogurt and orange juice to make a firm dough. Roll out half the pastry
thinly and stamp out six rounds with a 7.5cm biscuit cutter.
Skin the peaches, halve and remove the
stones. Mix together the almonds, yogurt, orange rind and almond
essence. Spoon into the hollows of each peach half an place, cut-side
down, on the pastry rounds.
Roll out the remaining pastry thinly
and cut into thin strips. Arrange the strips over the peaches to form a
lattice, brushing with milk to secure firmly. Trim the ends. Chill for
30 minutes. Preheat the oven to 200oC/400oF/Gas 6.
Brush with milk and bake fro 15-18 minutes, until golden brown.
For the sauce, skin the peach and
halve it to remove the stone. Place the flesh in a food processor or
blender, with the orange juice, and puree until smooth. Serve the
peaches hot, with the peach sauce spooned around.