Use nectarines if you don’t like the texture of peach skin.
Otherwise, you could just remove the skin (or use tinned peaches)
but you lose some of the colour this way, which spoils the overall
look of the fruit. Allow roughly one biscuit for each peach half,
but quantities don’t have to be exact, this is another one of those
failsafe recipes that seems to work every which way. (Any type of
almond biscuits or macaroons will do if you can’t get Amaretti.)
6–8 peaches or nectarines
8–10 Amaretti biscuits
2 oz (50 g) butter (preferably unsalted)
2 oz (50 g) caster or icing sugar
1⁄2 pint (300 ml) white wine
Method
1. Wash the peaches and cut them in half then carefully remove
the stones.
2. Use a knife or teaspoon to scoop a little of the flesh out of each
half, making the hollows deep enough to take the filling, then
put the bits of removed fruit in a bowl and chop them up a bit
more.
3. Soften the butter in the microwave then add to the bowl with
half the sugar and the crushed Amaretti biscuits, mixing
everything together well.
4. Place the peach halves in a lightly buttered, deep-sided
ovenproof dish and stuff them with filling.
5. Pour the wine over and around the peaches and sprinkle the
remainder of the sugar over the fruit. Bake in a preheated oven
on Gas Mark 4 (180ºC) for about half an hour until the fruit
is tender.
6. Serve warm or cold, with or without single cream.
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