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Grilled Autumn Fruits with Sabayon Cider Sauce

15 minutes - 20 minutes

Peaches Baked with Amaretti

30 minutes
to cook

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).

The Delia Online Cookery School: For more dessert ideas, click the recipe image to find out how to make custard, meringues and Pavlova

A picture of The Delia Collection: Italian

This recipe is from The Delia Collection: Italian. Serves 4

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  • method
  • Ingredients

Method

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.

Ingredients

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
To serve:
a little icing sugar

Additional

Pre-heat the oven to gas mark 4, 350°F (180°C).

Using a fan-assisted oven? Click here

Equipment

You will also need an ovenproof baking dish, 6 x 9 inches (15 x 23 cm).

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