PEACH AND AMARETTO TRIFLE

Prepare a large bowl of iced water. Heat a large pan of water until it’s boiling.

With a small, sharp knife, mark a small cross on the bottom of each peach.

In small batches, plunge the peaches into the boiling water for a minute or so, until the skin starts to peel away slightly from the cross.

Plunge into the iced water for a few minutes, then drain and pat dry, then carefully remove the skins.

Slice the peaches in half, remove the stones and chop the flash into dice.

In a large saucepan, combine the peaches, sugar, and lemon juice and place over medium high heat.

Stir to dissolve the sugar and gently squash any large pieces of peach with the back of a wooden spoon.

Bring the jam to a boil, then simmer gently until slightly thickened, about 45 minutes, stirring frequently and skimming away any foam from the surface.

Test by refrigerating a small plate and pushing a finger through a small spoonful of the jam on the plate when chilled.

If the jam does not flow back to fill the gap, it’s ready.

Quickly stir in the amaretto and decant the jam into sterilised jars. Preheat the oven to 180ºC/Gas 4. Grease and line a baking sheet with raised sides.

For the sponge, place the sugar and eggs in the bowl of an electric mixer and whisk pale and fluffy.

Sift the flour several times, then fold into the egg mixture, then mix in the melted butter.

Gently pour into the tin and bake for 20-30 minutes, or until the cakes are risen, golden and springy to the touch.

Remove from the oven and set aside on a rack to cool, then turn out and allow to cool completely, as you make the crème patissière.

Split the vanilla pods, and scrape the seeds into a bowl with the egg yolks.

Put the split pods into a pan with the milk, and heat until just about to boil.

Whisk both flours and the sugar into the egg yolks until smooth, and strain the hot milk over, whisking until you have a smooth custard.

Return this to the pan and reheat gently.

It will start to bubble and thicken alarmingly, but keep whisking for a few minutes to make sure the flour has cooked out. Cut the fruit in half and remove the stones.

Slice the peaches into thick wedges and toss with a little sugar and lemon juice in a suitable ovenproof dish.

Bake at 200ºC/Gas 6, tossing occasionally, until tender and everso-slightly caramelised.

Remove from the heat and cool completely.

To assemble the trifle, select your serving dish (or dishes – individual trifles work well, too) Cut a rough disc of cake about the size of the base of your selected dish, and halve horizontally very carefully.

Spread plenty of jam over the base, and sandwich the upper layer on top.

Place in the dish and drizzle with Amaretto liqueur.

Spoon or pipe in the crème patissière.

Top with the roasted peach pieces and crumble over a good layer of crushed amaretti biscuits.

Garnish with your green herb of choice and serve immediately.