Peaches Baked with Amaretti
This is my version of a recipe from one of my most favourite cookbooks, the Four Seasons Cookery Book by Margaret Costa (Grub Street Publishing).
|4 large, ripe but firm, peaches|
|2 oz (50 g) Amaretti biscuits, crushed|
|2 dessertspoons golden caster sugar|
|1 large egg yolk|
|1 oz (25g) butter, softened|
|a little icing sugar|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Need help with conversions?|
|You will also need an ovenproof baking dish, 6 x 9 inches (15 x 23 cm).|
This recipe is taken from The Delia Collection: Italian.
Begin by halving the peaches and removing their stones. Now mix together the sugar, egg yolk, butter and the crushed Amaretti. Give everything a good stir, then spoon the filling into the peach halves. Pile it up to use it all.
Now put the peach halves in the ovenproof dish and place it on the centre shelf of the oven. Bake, without covering, for about 30 minutes.
Then remove the peaches from the oven, dust with icing sugar, and serve hot with chilled pouring cream or mascarpone.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Jellies are always a good bet in the summer months, when all you really want is something light and refreshing. The joy of these is that they can also be made in advance, so are ideal when entertaining.
Completely irresistible, this wonderful pudding features a layer of ripe, juicy peaches topped with a cloud of fluffy almond sponge. Pudding heaven!
Most Popular recipes
Take our survey and you could win £1,500
Go fresh with Tefal Fresh Express!
25 May 2013 16:27
Saturday and Sunday
25 May 2013 21:24
New research dementia B vits
25 May 2013 22:55
|Food and travel||
25 May 2013 16:36
22 May 2013 17:16
|Can Anyone Help?||
24 May 2013 19:31
You cannot be serious
21 May 2013 07:12
25 May 2013 22:52
Chelsea Flower Show
24 May 2013 07:42