Fast Recipes

Amaretto-glazed peaches with mascarpone and biscotti

Summer peaches need little improvement, but it’s hard to go wrong with mascarpone, an amaretto glaze and a crumble of biscotti.

By Brigitte Hafner
  • Serves 4 - 6
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Summer peaches need little improvement, but it's hard to go wrong with mascarpone, an amaretto glaze and a crumble of biscotti.

Ingredients

  • 125 gm raw caster sugar
  • 2 egg yolks
  • 250 gm mascarpone
  • ¼ tsp finely grated orange zest
  • 30 gm butter
  • 4 ripe yellow peaches, halved and stones removed
  • 50 ml amaretto, aged rum or brandy
  • Almond biscotti, crumbled, to serve

Method

  • 1
    Whisk sugar and egg yolks in a bowl with electric beaters until pale and fluffy. Add mascarpone and orange zest and gently fold in with a whisk. Refrigerate until required.
  • 2
    Heat a frying pan large enough to fit peaches snugly over medium heat. Add butter, and when it starts to foam, add peaches cut-side down and cook until golden (4-5 minutes). Splash in amaretto and cook until peach juices and liquor are bubbling away together and liquid thickens a little (1-2 minutes).
  • 3
    Cool peaches briefly, divide among bowls, and spoon over mascarpone mixture. Drizzle with pan juices and scatter with biscotti to serve.
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  • undefined: Brigitte Hafner