Alex's Peaches Amaretto

Amaretto di Saronno is an almond flavoured liqueur. It goes back to 1525 when Bernardino Luini, a member of the Leonardo Da Vinci School, painted a poor, beautiful young widow in a renowned fresco in a sanctuary in Saronno. She in turn created the liqueur as a gift for him. It is made from an infusion of apricot kernel oil and contains the pure essence of 17 selected herbs. The almond flavour certainly enhances the peaches.

6 peaches
raw sugar
Amaretto

Pre-heat the oven to 220C.

With a sharp knife, cut around the circumference of each peach in the groove. Twist the peach to release the stone. If it remains in one side, dig it out with a teaspoon.

Lay the peaches cut side up in an ovenproof dish, keeping the tops as straight as possible. Place a heaped teaspoon of raw sugar in each peach-stone indentation, sprinkling a little on the flesh. Wet the sugar with the Amaretto.

Place the dish in the oven and pour in a little water and another glug of Amaretto to make a little pouring sauce. Bake until the sugar starts to caramelise. Allow to cool for a while, then serve with whipped double cream flavoured with vanilla or with plain ice cream.