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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
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
Win a set of Stellar Taiku Knives worth £280!
Meat Free Monday
03 Mar 2015 04:09
FAO - Speedbird
02 Mar 2015 11:34
|Food and travel||
02 Jan 2015 21:21
03 Feb 2015 14:37
|Can Anyone Help?||
Cake release spray
01 Mar 2015 16:17
01 Mar 2015 15:04
02 Mar 2015 16:26
12 Feb 2015 15:34