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Recipe by olive magazine

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1. Softly whip the cream with 1 tbsp icing sugar and a splash of amaretto. Heat the oven to 180C/fan 160C/gas 4.
2. Put the peaches cut-side down on a hot griddle (chargrill) for a few minutes until caramelised on the surface.
3. Transfer to a small baking dish, dot with butter and drizzle with honey, then roast for 10-15 minutes until slightly softened (they should still keep their shape). Serve with the amaretto cream.

per serving

486 kcalories, protein 2.3g, carbohydrate 23.7g, fat 42.3 g, saturated fat 24g, fibre 1.6g, salt 0.12 g

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• sarah

  20 July 2009

  sarah rated and commented on this recipe

  

  This was ok. Not unxious enough perhaps for the number of calories per portion, but quick and easy.

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Ingredients

• 142ml pot double cream
• 1 tbsp icing sugar
• a splash Amaretto
• 2 peaches , halved and stoned
• butter
• honey
• flaked almonds , toasted, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 142ml pot double cream
• 1 tbsp icing sugar
• a splash Amaretto
• 2 peaches , halved and stoned
• butter
• honey
• flaked almonds , toasted, to serve

per serving

486 kcalories, protein 2.3g, carbohydrate 23.7g, fat 42.3 g, saturated fat 24g, fibre 1.6g, salt 0.12 g

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