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).|
|Oven temperatures and Conversions|
|Click here for information|
|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.
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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!
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