Are you sure you want to mark this comment as inappropriate? Best for summer: Baked peaches with amaretto, You may not agree with our views, or other users’, but please respond to them respectfully, Swearing, personal abuse, racism, sexism, homophobia and other discriminatory or inciteful language is not acceptable, Do not impersonate other users or reveal private information about third parties, We reserve the right to delete inappropriate posts and ban offending users without notification. Spoon the sauce around the peaches and then serve with custard, ice-cream or mascarpone. Baking the fruit imparts a different flavour, rather like when you roast vegetables. This recipe is from The Delia Collection: Italian. Independent Premium Comments can be posted by members of our membership scheme, Independent Premium. Then remove the peaches from the oven, dust with icing sugar, and serve hot with chilled pouring cream or mascarpone. Serve them cold, or cover and reheat them in a 180° C (350° F, Gas 4) oven about 15 minutes. Now put the peach halves in the ovenproof dish and place it on the centre shelf of the oven. It allows our most engaged readers to debate the big issues, share their own experiences, discuss real-world solutions, and more. Preheat the oven to 180C/gas mark 5. Our journalists will try to respond by joining the threads when they can to create a true meeting of independent Premium. Want to bookmark your favourite articles and stories to read or reference later? Remove the peaches from the oven, spoon over the biscuit mixture and then carry on baking for a further 8-10 minutes, or until the topping is golden. Please be respectful when making a comment and adhere to our Community Guidelines. Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally. 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). Give everything a good stir, then spoon the filling into the peach halves. Now mix together the sugar, egg yolk, butter and the crushed Amaretti. Serves 4. You can also choose to be emailed when someone replies to your comment. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online. 6 peaches or nectarines, halved and with the stones removed 80g butter, melted 100-150ml amaretto liqueur 120g amaretti biscuits that have been coarsely crushed 2tbsp clear honey. Bake, without covering, for about 30 minutes. Amaretti, with their hint of bitter almonds, pick up the sweetness of the peaches, but macaroons can be substituted. Create a commenting name to join the debate, There are no Independent Premium comments yet - be the first to add your thoughts, There are no comments yet - be the first to add your thoughts. Spoon over two-thirds of the butter and the amaretto. Mix the hazelnuts, biscuits, butter, sugar, and egg yolk in a bowl until the ingredients hold together as a rough paste. Please continue to respect all commenters and create constructive debates. This is one recipe that you could clip and keep in your scrapbook for next summer when you have a glut of peaches or nectarines that you need to put to good use. You will also need an ovenproof baking dish, 6 x 9 inches (15 x 23 cm). For a better experience on Delia Online website, enable JavaScript in your browser. Bake the peaches or nectarines in the oven for 15-20 minutes (you may need a little longer if the peaches aren't that ripe), covering them with foil if they are colouring a bit too rapidly.

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