Italian Amaretti biscuits are delicious crumbled onto soft fruit. Of course, you can use nectarines for this recipe or even drained canned peaches if there are none in season. Buy the ones in natural fruit juice as they aren't too sweet.


  • for the peaches:
  • 4-6 large ripe peaches
  • 75 g amaretti biscuits
  • 1tbsp caster sugar
  • few drops of vanilla extract
  • 2 egg yolks
  • 2 tblsp fresh lemon juice
  • butter, for greasing
  • for the mascarpone cream:
  • 100 g mascarpone cheese
  • 2 tsp caster sugar
  • few drops of vanilla extract
  • 100 ml double cream


  • Preheat the oven to 180°C (350°F/Gas 4). Place the peaches in a heatproof bowl and pour over enough boiling water to cover. Set aside for 1 minute, then drain and cover with cold water. Cut each one in half, then remove the stones and peel the skin away.
  • Place the Amaretti biscuits into a plastic bag, seal and crush with a rolling pin into fine crumbs. Tip into a bowl and mix in the sugar, vanilla extract, egg yolks and lemon juice.
  • Grease a shallow ovenproof dish. Arrange the peach halves in the dish and fill the holes in the middle with the Amaretti mixture. Bake for 20–25 minutes until the filling is golden and the peaches are completely tender but still holding their shape.
  • Meanwhile, mix the mascarpone in a bowl with the sugar and vanilla extract, then add the cream and whisk until smooth and just holding its shape.
  • Remove the peaches from the oven and allow to cool slightly, then transfer to plates and add a dollop of the mascarpone cream to the side.