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