Ingredients

Peaches

• 6 peaches, ripe but still firm
• 150ml Amaretto
• 3 tbsp. caster sugar

Mascarpone

• 300g mascarpone
• 6 amaretti biscuits, crushed

To Serve

• 12 amaretti biscuits
• 100 ml amaretto (optional)

Method

1. Peaches: Halve the peaches and remove the stones. Mix the amaretto and the sugar together in a bowl. Place the peaches in the mixture flesh side down and leave to marinate for 1-4 hours.
2. To Cook: Place the peaches flesh side down on the side grills of a moderate barbecue for 8-10 minutes. The peaches should have grill marks and be slightly soft.
3. Mascarpone: Mix the mascarpone and crushed biscuits together in a bowl. This is best prepared just before serving, as the biscuits will become soggy.
4. To Serve: Place 2 peach halves on each plate; place a spoonful of the mascarpone into the centre where the stone was, and if you desire pour over a little amaretto onto the peaches. Place 2 biscuits on each plate and serve.