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Gary Rhodes' baked amaretti peaches
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Try Gary's sublime amaretto dessert served with low-fat crème fraiche or zabaglione, traditional Italian custard.
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Serves: 4
Ingredients
- 4 peaches
- 75g (3oz) amaretti biscuits
- 2tbsp amaretto (sweet sherry can be used)
- 50g (2oz) ground almonds
- 2 egg yolks
- 3tsp caster sugar
- 25g (1oz) low-fat spread (e.g. Flora Buttery)
- Icing sugar, for dusting
For the zabaglione
- 4 egg yolks
- 75g (3oz) caster sugar
- 75ml (3fl oz) Amaretto
Method
- Preheat the oven to 180ºC/350ºF/gas mark 4.
- Halve the peaches and remove the stones. Put the amaretti biscuits in a bag and crush with a rolling pin. Mix the crushed biscuits in a bowl with the amaretto, ground almonds, egg yolks and sugar.
- Fill each of the peach halves with the almond mix, completely covering the surface with a smooth even finish. Top each peach with a small knob of low-fat spread and place on a lightly greased non-stick baking tray.
- Bake for 20-25 mins or until the peaches are completely tender. Dust lightly with icing sugar just before serving.
- Meanwhile, for the zabaglione, whisk together the egg yolks, sugar, Amaretto and 50ml (2fl oz) water in a large bowl.
- Ten minutes before the peaches are ready, place the bowl over a pan of gently simmering water. Using a balloon whisk or electric hand whisk, whisk for 8-10 mins until the zabaglione has thickened to a creamy, whipped meringue stage.
- Remove the bowl from the heat and the zabaglione is ready to drizzle over the peaches.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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