Baked amaretto peaches with toffee sauce

Method

1. Preheat the oven to 190°C/gas 5. Lightly butter a baking dish using 15g of the butter.

2. Place the peach halves cut side up in the buttered baking dish.

3. Combine the amaretti, almonds, sugar and ginger in a food processor and pulse until crumbled. Add the remaining butter and Amaretto and pulse to make a paste.

4. Place a teaspoon of the mixture into the centres of the peach halves and bake for 25 minutes, basting with a little Masala from time to time.

5. Meanwhile, make the toffee sauce. In a heavy based pan heat the butter, soft light brown sugar and golden syrup gently until the butter has melted and the sugar dissolved, stirring now and again.

6. Bring to the boil and simmer for 3 minutes.

7. Serve the peaches warm from the oven with the toffee sauce and vanilla ice-cream.

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Ingredients

420g canned peach halves, drained
12 amaretti biscuits
2 tbsp flaked almonds, toasted
2 tbsp soft brown sugar
1 tsp ground ginger
55g unsalted Butter
50ml almond-flavoured liqueur, such as Amaretto
100ml Marsala
vanilla ice cream, to serve

For the toffee sauce:

2 tbsp Butter
2 tbsp soft light brown sugar
2 tbsp golden syrup

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