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1
Prepare a grill or broiler.
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2
In a bowl, toss the peach halves with the Amaretto and let sit for 15 minutes.
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3
Place the peaches, cut sides down, on the grill and cook until marked and golden brown, about 2 minutes.
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4
Remove from the heat and cut into quarters.
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5
Transfer to desert bowls or plates and top each with a scoop of the mousse.
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6
Garnish with the sliced almonds and grated white chocolate, and serve.
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7
5 ounces almonds, lightly toasted and cooled
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8
4 tablespoons granulated sugar
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9
1 cup heavy cream
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10
1 tablespoon dark corn syrup
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11
2 tablespoons warm water
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12
3 large egg yolks
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13
3 tablespoons Amaretto liqueur
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14
1/4 teaspoon pure vanilla extract
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15
Blend the almonds and 2 tablespoons of the sugar into a paste in a food processor or blender.
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16
Set almond paste aside.
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17
Beat the cream and remaining 2 tablespoons of granulated sugar until soft peaks form.
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18
Set aside.
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19
In the top of a double boiler or in a medium metal bowl, combine the corn syrup and water and whisk until smooth.
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20
Add the egg yolks and Amaretto, place over a pot of simmering water and beat with an electric mixer until very thick and ribbons form.
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21
Remove from the heat and continue to beat until cool.
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22
Fold in the vanilla and whipped cream until just blended.
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23
Fold in the reserved almond paste.
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24
Refrigerate until well chilled, at least 4 hours.
