Poached Peaches with Almond Cream and Amaretti Biscuit Crumb
Take the hassle out of poaching on the hob with these oven-poached peaches. Perfect for serving individually to each guest at a dinner party, these peaches are tender and aromatic taking on the sweet, almond flavours of Disaronno. Topped with creamy mascarpone and crumbled amaretti biscuits, this dessert is packed full of flavour.
- 4 peaches, bottoms levelled
- 60ml (4 tablespoons) Disaronno or amaretto
- 75g runny honey
- 200ml water
- Vanilla pod, scrape out the seeds and divide into 4
- 150g mascarpone
- 25ml Disaronno or amaretto
- 1 tablespoon icing sugar
- 45g hard amaretti biscuits
Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6
First, make the syrup by combining the Disaronno, honey, water, and vanilla in a saucepan. Place over a low heat and very gently simmer to dissolve the honey.
Place the peaches in the Stoneware Mini Cocotte and pour over the syrup. Place on the lids and bake in the oven for 30 minutes.
Remove the lids and bake for a further 10 minutes to reduce the syrup a little. Test the peaches are softly poached using a small, sharp knife. Remove from the oven and allow to slightly cool.
In the meantime, make the cream by combining the mascarpone, Disaronno and icing sugar.
When ready to serve, spoon on the mascarpone cream over the poached peaches and crumble the amaretti biscuits on top.