Baked Peaches

Ingredients

• 4 peaches, halved and pitted
• 4 tsp honey
• 8 amaretti cookieses, crushed
• 2 tbsp almond
• 25 g butter
• 8 tsp of amaretto liqueur

Method

1. Heat the oven to 200°C / 180°C fan / Gas 6.
2. Sit the peach halves cut-side up in a snug baking dish — they should nestle together so the juices pool rather than spread thin. Drizzle a teaspoon of honey into each hollow.
3. Bake for 10 minutes, until the peaches have softened slightly and the honey is bubbling at the edges.
4. Meanwhile, toast the flaked almonds in a dry frying pan over medium heat for 2-3 minutes, shaking the pan often, until golden and smelling nutty. Tip onto a plate before they catch.
5. Crush the amaretti to a coarse rubble — you want some powder, some pebbly bits. Stir through the toasted almonds and the melted butter until the mixture clumps loosely.
6. Pull the peaches from the oven and spoon the buttery crumble generously over each half, pressing it down so it mounds up. Drizzle a teaspoon of amaretto over each one.
7. Return to the oven for 15 minutes, until the peaches are tender to the tip of a knife and the topping is deeply golden and crisp.
8. Serve warm, spooning the syrupy juices from the dish back over the peaches at the table.