Ossobuco
This classic veal stew recipe makes a magnificent Italian-style Sunday lunch. Serve in a rich tomato sauce with risotto or creamy mash
Amaretti peaches with honey & chocolate
- Preparation and cooking time
- Total time
- Takes 35-45 minutes
- Easy
- Serves 6
Skip to ingredients
- 6large just ripe but firm peaches
- 15 loose (or 9 paper-wrapped) amaretti biscuits
- scant blanched almond
- 85g dark chocolate(minimum 60% cocoa solids), roughly broken
- 1large eggbeaten
- 2 tbsp honey– clear or set
To serve
- 500g tub crème fraîcheor mascarpone
- a little cocoa powder
Nutrition: per serving
- kcal264
- fat11g
- saturates3g
- carbs37g
- sugars16g
- fibre3g
- protein6g
- salt0.23glow
Method
step 1
Preheat the oven to 200C/gas 6/fan 180C. Halve and stone the peaches, then dig out a little flesh from the centre of each half, using a sharp-edged soup spoon. Put flesh and peaches to one side.
step 2
Tip the amaretti, almonds and chocolate into a food processor and pulse until the mixture is like coarse gravel. Add the spooned-out peach flesh, egg and honey and whizz for just a second or two to combine – don't over-process.
step 3
Spoon the stuffing into the peach halves, mounding it up a little. Arrange the peaches in a single layer in a heavy baking tin, then bake for 25-30 minutes or until the flesh is tender and the stuffing nicely browned. Serve hot, with a dollop of mascarpone or crème fraîche and a dusting of sifted cocoa powder.
