Graham Norton'S Roasted Peaches With Amaretto

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Bring a pan of water to the boil.

3. 3

   Plunge the peaches in for approximately 30 seconds - this makes the skin easier to peel.

4. 4

   Drain and refresh in cold, iced water.

5. 5

   Carefully peel the peaches once cool.

6. 6

   Cut in half and remove the stones.

7. 7

   In a large bowl mix the peach halves with the amaretto and maple syrup.

8. 8

   Sprinkle over the sugar and mix well.

9. 9

   Allow the peaches to sit in the marinade for a few minutes.

10. 10

    Place the peaches, cut side up, on a non-stick baking tray.

11. 11

    Spoon the marinade into the holes in the peaches to keep them moist while cooking, pour over any excess.

12. 12

    Sprinkle with a little extra sugar.

13. 13

    Bake in the oven for approximately 5- 8 minutes, then remove and baste with the cooking juices, return to the oven to for a further 5 minutes, or until the peaches are tender.

14. 14

    Remove from the oven.

15. 15

    Serve two peach halves per person, cut side down on the plate.

16. 16

    Spoon a little creme fraiche on each plate and drizzle the remaining juices over the creme fraiche.

17. 17

    Lightly crush the Amaretti biscuits and sprinkle over the plates.

* Per serving · 4 servings · Values may vary.