Honey Baked Peaches with Amaretto

So these guys popped over for a visit last weekend:

Would be rude not to open the door, right?

They didn’t hang out too long and disappeared before the ice cream melted. If you want them to pay you a visit, here is how to lure them in!

Honey Baked Peaches with Amaretto

(and Mascarpone, passion fruit and most importantly – ice cream)

But let’s not jump to the end.

Start with peachy perfect, ahem peaches. Not too ripe, not too tough.

Depending on the size of the gang you’re planning to feed, here is what you need for 4 people (multiply as required – or eat all by yourself with a Netflix marathon, I won’t judge).

  • 4 ripe peaches
  • tub of Mascarpone
  • Amaretto liqueur
  • Vanilla essence
  • Vanilla ice cream
  • 2 passion fruits (fresh)
  • honey
  • butter

Cut those bad boys into halves.

Usually, this “recipe” requires putting them in the oven with a knob of butter on each, but I chose to upgrade them. Whenever there is alcohol involved in cooking, I’m in. Ok, that sounds worse than it is, but you get my point.

Put a splash of Amaretto liqueur in a bowl and mix it with a small spoon of vanilla essence. Dip the peaches generously, let them sip in the liqueur and prepare them for baking. You can add the knob of butter if you prefer now, but I left it out completely. Sprinkle each half with honey.

Leave them bake at around 180C for roughly 20 minutes. Monitor them so that they don’t burn. Think light glowing summer tan. That’s the colour to aim for.

When they’re out, they will love something to cool down with.

Add a knob of Mascarpone on each (I don’t mix mine with sugar anymore) and scoop in a bit of Passion Fruit. If you can make it look better than the mess I made, I salute you!

Now we are closing to the grand finale.

The ice cream.

Scoop it just just before serving because it melts really fast. Be generous. Overdoing ice cream is still not a crime.

Enjoy with good company, fresh flowers & wine.


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