PeachesBowls from Luumo
Design. Spoons from Top3
by Design.PicklesPlate
from Alex and Trahanas.
Blue bowl from Batch
Ceramics.Russian salad
Chair from Domayne. Fork
from Top3 by Design. All
other props stylist’s own.
Stockists p126.Peaches with amaretto,
mascarpone and biscottiSERVES 4-6
Summer peaches need little improvement,
but it’s hard to go wrong with mascarpone,
an amaretto glaze and a crumble of biscotti.
125 gm raw caster sugar
2 egg yolks
250 gm mascarpone
¼ tsp finely grated orange
zest
30 gm butter
4 ripe yellow peaches, halved
and stones removed
50 ml amaretto, aged rum
or brandy
Almond biscotti, crumbled,
to serve
1 Whisk sugar and egg
yolks in a bowl with electric
beaters until pale and flufy.
Add mascarpone and orange
zest and gently fold in with a
whisk. Refrigerate until required.
2 Heat a frying pan large
enough to fit peaches snugly
over medium heat. Add butter,
and when it starts to foam, add
peaches cut-side down and
cook until golden (4-5 minutes).
Splash in amaretto and cook
until peach juices and liquor
are bubbling away together
and liquid thickens a little
(1-2 minutes).
3 Cool peaches briefly, divide
among bowls, and spoon over
mascarpone mixture. Drizzle
with pan juices and scatter with
biscotti to serve.●GOURMET TRAVELLER 57Quick Meals