Roasted Amaretti Peaches & Plums!
The new spring season is slowly but surely approaching and our tastebuds are tingling for something more than hot stodge. Rebecca Speechley from the blog Really Pretty Useful showcases an array of simple but sensationally satisfying dishes, that we have simply fallen in love with, and think you will too.
So, today we're delighted to share one of Becks's recipes, that we consider perfect for that transitional period. Ladies, gather your plums and a bottle of Amaretto liqueur...and be ready for a truly mouth watering treat! *dribbles already*.
I love the fruit around at this time of year especially the apples and plums. While peaches aren't quite in season, the supermarkets are still full of them and they always look so amazing. But often they're disappointing and they sit in the fruit bowl while I wait for them to ripen and the next minute they're looking all sad a wrinkled until I feel bad enough to toss them or do something like this with them.
This dish can rescue any stone fruit - as long as it isn't actually mouldy! It's really simple and it tastes amazing. The amaretto makes the juice from the plums taste even more plummy and brings the peachiness out in the peaches - if that makes any sense at all. Some crumbled amaretti biscuits give them a lovely crunch and with a dollop of creme fraiche or yogurt they make the perfect pudding.
To make your own you will need:
A punnet of peaches
A punnet of plums
2 tablespoons of caster sugar
A good slug of amaretto liqueur
Amaretti biscuits and creme fraiche or yogurt to serve
Method
Pre heat the oven to 180c/350f/Gas Mark 4. Slice the peaches and plums in half and remove the stones.
Place in an ovenproof dish and sprinkle with sugar and a good drizzle of amaretto. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes.
Allow to cool slightly and then serve with crumbled up amaretto, some juice from the pan and some creme fraiche. Try not to eat the whole dish full.
