Poached Peaches with Almond Cream and Amaretti Biscuit Crumb

SERVES
4-6 4-6
Poached Peaches with Almond Cream and Amaretti Biscuit Crumb
Main ingredients
  • Fruit
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Stoneware Petite Casserole
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Stoneware Petite Casserole
Ingredients
Method

Ingredients

Oven-poached Peaches
  • 4 peaches, bottoms levelled
  • 60ml (4 tablespoons) Disaronno or amaretto
  • 75g runny honey
  • 200ml water
  • Vanilla pod, scrape out the seeds and divide into 4
Cream
  • 150g mascarpone
  • 25ml Disaronno or amaretto
  • 1 tablespoon icing sugar
  • 45g hard amaretti biscuits

  • Method

  • 1
    Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6
  • 2
    First, make the syrup by combining the Disaronno, honey, water and vanilla in a saucepan. Place over a low heat and very gently simmer to dissolve the honey.
  • 3
    Place the peaches in the Stoneware Petite Casseroles and pour over the syrup. Place on the lids and bake in the oven for 30 minutes.
  • 4
    Remove the lids and bake for a further 10 minutes to reduce the syrup a little. Test the peaches are softly poached using a small, sharp knife. Remove from the oven and allow to slightly cool.
  • 5
    In the meantime, make the cream by combining the mascarpone, Disaronno and icing sugar.
  • 6
    When ready to serve, spoon on the mascarpone cream over the poached peaches and crumble the amaretti biscuits on top.
  • 7
    Cook's notes
  • 8
    Medium-sized round peaches, or large flat peaches are perfect for this recipe. If your peaches are a little large, simply slice the bottom of the peach to be able to place on the lid.
  • 9
    For an alcohol-free version, simply remove the Disaronno and replace with a teaspoon of almond extract.