Pudding: burnt summer peaches and plums with mascarpone and amaretto
Serves 4-6 as part of a feast If you cook torn or sliced peaches in sugar on a hot chapa (metal surface), castiron pan or skillet, they will caramelise quickly and with a slightly bitter edge, while their insides remain uncooked and sweet. After wards, burnt sugar can easily be scraped off cast iron with a vinegar and water solution, poured directly on to the hot surface.
— 4 ripe peaches — 4 fresh plums — 225g sugar — 250ml amaretto — the grated zest of 1 lemon — fresh mint leaves and
mascarpone, to serve Heat a chapa, cast-iron pan or skillet over a medium heat. Cut or tear the fruit in half, leaving the stones intact.
When the cooking surface is hot, spread half the sugar over it evenly. When the sugar begins to melt, arrange the fruit on it, skin-side down. After several minutes, when the skins are browned, pour three quarters of the amaretto over, averting your face in case of a burst of flames. Sprinkle with the remaining sugar. Turn the fruit to brown the cut sides. Pour over the remaining amaretto.
Transfer the fruit to a platter and sprinkle with grated lemon zest. Scatter with mint leaves and serve with mascarpone.