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6 freestone Peaches
2 ounces Amaretti Cookies, chopped
2 teaspoons finely chopped crystallized Ginger
1/4 cup superfine Sugar
1/3 cup sliced Almonds
1/2 cup sweet Marsala Wine
2 ounces Butter, chopped
Heavy Cream, to serve
Vanilla Ice Cream, to serve (optional)
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Lightly grease an ovenproof dish, and preheat oven to 350°F. Halve peaches and remove stones. Scoop out a little of the flesh from each half, chop, then place in a bowl. Add the chopped amaretti cookies, chrystallized ginger, sugar, almonds and 1-2 teaspoons marsala. Stitr with a spoon to form a slightly sticky mixture. Fill the peach cavities with the amaretti mixture, forming a mound with each. Top each half with a small piece of butter, then place the peaches into the greased dish. Pour the remaining marsala around the peaches. Cover loosely with foil, and bake in the oven for 20 to 25 minutes, basting from time to time with the masala. Check if peaches are tender, and cook a little longer if necessary. Peaches can be served warm or at room temperature with the pan juices spooned over, accompanied with a dollop of cream and a scoop of icecream if desired.
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