Pud­ding: burnt sum­mer peaches and plums with mas­car­pone and amaretto

The Daily Telegraph - Telegraph Magazine - - THE CUT -

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.

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