Roasted peaches with nectarines in amaretto

4 servings

Ingredients

Quantity Ingredient
4 larges Ripe peaches; your favourite
; variety
20 grams Unsalted butter; ( 3/4oz)
60 grams Sugar; (2oz)
4 larges Ripe nectarines; stoned adn cut in 6
20 grams Unsalted butter; (3/4oz)
4 tablespoons Amaretto
150 grams Sugar; (5oz)
100 millilitres Water; (3 1/2fl oz)
300 grams Sugar; (11oz)
100 grams Fructose; (4oz)
Groundnut oil for greasing the ladles
4 tablespoons Mascarpone
4 Sprigs mint
Icing sugar

Directions

NECTARINES

SUGAR CAGES

TO SERVE

Preheat the oven to 160øC/325øF/gas mark 3.

Make a small incision in the top of each peach; place them on a little ovenproof tray and top each with a little of the butter. Sprinkle the fructose over them, then roast in the preheated oven for 30 minutes.

For the nectarines: Saute the nectarines for 2 minutes in the butter, add the amaretto, the sugar and the water then reboil. Set aside.

To make the sugar cages: Make a caramel with the sugar and fructose then shape over the back of a ladle which you will have greased with the groundnut oil. Remove them as they harden slightly.

To serve, place the nectarins in the bottom of four plates followed by a spoonful of the mascarpone, then a sugar cage followed by a peach, a sprig of mint then another sugar cage.

Converted by MC_Buster.

Per serving: 701 Calories (kcal); 8g Total Fat; (10% calories from fat); trace Protein; 157g Carbohydrate; 22mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1½ Fat; 10 Other Carbohydrates

Converted by MM_Buster v2.0n.

Related recipes