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.

Ingredients

For the zabaglione

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.