Ingredients

• 6 peaches or nectarines, halved and with the stones removed
• 80 g butter, melted
• 100-150 ml amaretto liqueur (We normally use Disaronno)
• 120 g amaretti biscuits that have been coarsely crushed 2tbsp clear honey
• Mint to garnish
• Mascarpone or vanilla ice cream to serve

Method

1. Preheat the oven to 180C. Lay the peaches cut-side up on a baking tray.
2. Spoon over two-thirds of the butter and the amaretto.
3. 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.
4. Mix the remaining butter with the amaretti biscuits in a bowl.
5. 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.
6. To finish, transfer the peaches to serving plates and spoon any sauce in the tray around the peaches
7. Garnish with a mint leaf and serve with ice-cream or mascarpone (and if you want, a little glass of amaretto liqueur on ice.)