Grilled amaretto peaches with whipped amaretti mascarpone
This is the perfect dinner-party dessert. No baking; a throwtogether, low-effort, last-minute pudding. Grilling fruit intensifies the flavour and soaking in alcohol gives you an instant sauce, although you can skip it – or use almond syrup – if you prefer to keep this booze-free. The separate components can be made ahead of time. However, I do recommend grilling the peaches when you are ready to serve, as the contrast of warm and cold is divine.
SERVES 4
● 4 firm peaches
● 8 shop-bought amaretti biscuits, slightly crushed
● Finely shredded mint leaves, to decorate
● FOR THE POACHING SYRUP
● 100ml Amaretto liqueur (or almond syrup)
● 50g caster sugar
● 4 pared strips lemon zest
● Juice ½ lemon
● 1 vanilla pod or ½tsp vanilla bean paste
FOR THE WHIPPED MASCARPONE
● 250g mascarpone, at room temperature
● 200ml double cream
● 50g icing sugar
● Seeds from 1 vanilla pod, see step 1, or 1tsp vanilla bean paste
1 First make the poaching syrup by combining 200ml water with the Amaretto (or almond syrup), sugar, lemon zest strips and lemon juice in a pan. If using a vanilla pod, split it in half lengthways and scrape out the seeds. Set the seeds aside to use in the cream and add the empty pod to the poaching syrup pan (or the vanilla bean paste). Gently bring to the boil, then turn down the heat and simmer for 5min until the sugar has dissolved. Take off the heat and leave to cool to room temperature. 2 Halve the peaches and remove the stones, place on a baking tray or dish cut-side up and pour over the cooled poaching syrup. Leave to soak for at least 1hr, turning them once halfway.
3 Next, whip the mascarpone, cream, icing sugar and reserved vanilla seeds (or paste, if using) together, using an electric whisk or by hand, until light and fluffy.
4 Heat a griddle pan, ideally non-stick, over medium-high heat until hot, place the peaches cut-side down in the pan. Leave for about 2min to achieve the blackened griddle marks, then turn them over and cook for an extra min on the other side.
5 Reduce the poaching syrup by simmering for 10min. When ready to plate, you can present on one large sharing platter or as individual servings. Swirl the whipped mascarpone on to your chosen base, place peach halves on top, drizzle over the poaching syrup, generously sprinkle over the crushed amaretti and decorate with mint leaves.