Roasted peaches with Amaretto


Honey-Roasted Apricots w/Amaretti Cookies Beauty. A110525 Food & Wine. Well Being/Chef Recipes Made Easy. September 2011



  • 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


  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.)

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