Graham Norton'S Roasted Peaches With Amaretto - cooking recipe

Ingredients

4 fresh peaches
4 tablespoons amaretto liqueur
1 tablespoon white sugar
2 tablespoons maple syrup
2 tablespoons creme fraiche
4 amaretti

Preparation

Preheat the oven to 350 degrees.
Bring a pan of water to the boil.
Plunge the peaches in for approximately 30 seconds - this makes the skin easier to peel.
Drain and refresh in cold, iced water.
Carefully peel the peaches once cool.
Cut in half and remove the stones.
In a large bowl mix the peach halves with the amaretto and maple syrup.
Sprinkle over the sugar and mix well.
Allow the peaches to sit in the marinade for a few minutes.
Place the peaches, cut side up, on a non-stick baking tray.
Spoon the marinade into the holes in the peaches to keep them moist while cooking, pour over any excess.
Sprinkle with a little extra sugar.
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.
Remove from the oven.
Serve two peach halves per person, cut side down on the plate.
Spoon a little creme fraiche on each plate and drizzle the remaining juices over the creme fraiche.
Lightly crush the Amaretti biscuits and sprinkle over the plates.