Thursday 8 December 2016

Amaretti baked peaches with Mascarpone cream

Published 19/03/2011 | 11:48

Amaretti baked peaches with Mascarpone cream
Amaretti baked peaches with Mascarpone cream

You can use drained canned peaches if the fruit is not in season, but buy the ones in natural fruit juice as they aren't too sweet. Serves four.

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For the peaches

4-6 large ripe peaches

75g/3oz Amaretti biscuits

1 tbsp caster sugar

Few drops of vanilla extract

2 egg yolks

2 tsps fresh lemon juice

Butter, for greasing

For the mascarpone cream

100g/4oz mascarpone cheese

2 tsps caster sugar

Few drops of vanilla extract

100ml/4fl oz double cream


Preheat the oven to 180°C/350°F/Gas Mark 4. Place the peaches in a heatproof bowl and pour over enough boiling water to cover them. Set aside for one minute, then drain and cover with cold water.

Cut each one in half, remove the stones and peel. Place the Amaretti biscuits in a plastic bag, seal and crush with a rolling pin into fine crumbs. Tip into a bowl and mix in the sugar, vanilla extract, egg yolks and lemon juice. Grease a shallow ovenproof dish. Arrange the peach halves in the dish and fill them with the Amaretti mixture. Bake for 20-25 minutes until the filling is golden and the peaches are completely tender, but still hold their shape.

Meanwhile, mix the mascarpone in a bowl with the sugar and vanilla extract, then add the cream and whisk until smooth and it just holds its shape.

Remove the peaches from the oven and allow to cool slightly. Then, transfer to plates and add a dollop of the mascarpone cream on the side.

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