Amaretto Peaches
Member recipe

Amaretto Peaches

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

A super-easy cheat from www.cannedfood.co.uk

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 (410g) can peach halves, in natural juice, drained
  • 1 (425g) can creamed rice pudding
  • 50g amaretto biscuits, lightly crushed
  • 25g butter, softened
  • 25g soft brown sugar
  • 1 egg yoke
  • 4 tbsp amaretto liquor
  • 1/2 tsp vanilla extract

Method

    1. Preheat the oven 180C/ 350F/Gas5.
    2. Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, 1/2 the liquor and biscuits and mix well.
    3. Mix the rice pudding with the vanilla extract and divide between 4 ramekins.
    4. Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto.
    5. Place in the middle of the oven and bake for 8-10 minutes, until the top is lightly golden and bubbling.
    6. Sit the ramekin on a small plate with a couple of amaretto biscuits on the side.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.