Peaches and cream, with added amaretti and amaretto – a summer stone-fruit treat, cooked over an open fire…
Serves 8
8 flat peaches, halved and stoned
600ml double cream
2 tbsp caster sugar
300g raspberries
100g blackcurrants
30g fresh mint, chopped
100g toasted flaked almonds
300g soft amaretti biscuits
60ml amaretto (optional)
1 When the embers are ready, place a cast-iron skillet or pan over the fire. Place the peach halves, cutside down, on the warming skillet.
2 Pour the cream into a bowl, add the sugar and gently whip until it thickens. Add the raspberries, blackcurrants mint, some of the almonds and some of the amaretti biscuits, leaving some back for garnishing at the end. Mix through the amaretto, if using.
3 Keep gently turning the peaches until they’re soft and golden. Once done, take them off the heat and place one half, cut side up in a desert bowl. Allow to cool for a couple of minutes, then add a generous dollop of the cream mixture on top. Place a second peach half into the cream and top with a few mint leaves, some flaked almonds and one final crush of amaretti biscuits before serving.
This recipe is just one of the ideas from our Gathering feature in our August issue, which is a feast over fire for friends. The menu also includes Pisco and Vanilla Sours, Burnt Lemon Broad Bean Houmous, Charred Crudites, Charred Greens with Dill Mustard Sauce, Woodfired Side of Trout with Dill & Caper Creme Fraiche, Quick Pickled Cucumbers and Woodfired Focaccia. Wash it all down with a Peach, Blackberry & Mint Iced Tea. The recipes and styling are by Amy Moore and the photography is by Emma Croman.
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