Recipe - Peach And Nectarine Dessert

4 lg Ripe peaches; any favourite
; variety, yellow,
; white or black
20 g Unsalted butter; (3/4oz)
60 g Sugar; (2oz)

FOR THE NECTARINES
4 lg Ripe nectarines stoned and
cut in 6
20 g Unsalted butter; (3/4oz)
4 tablespoon Amaretto
150 g Sugar; (5oz)
100 ml Water; (3 1/2fl oz)

TO SERVE
4 tablespoon Mascarpone
4 Sprigs mint
Icing sugar

Preheat the oven to 160øC/300øF/gas mark 2.

Make a small incision in the top of each peach, place them on a little
ovenproof tray and top each with a little of the buter. Sprinkle the
fructose over them then roast in the preheated oven for 30 minutes.

For the nectarines saut‚ them for 2 minutes in the butter, add the
Amaretto, the sugar and the water then reboil. Set aside.

Make sugar cages by making a caramel with the sugar and fructose then shape
over the back of a ladle which you will have greased with some groundnut
oil. Remove them as they harden slightly.

To serve, place the nectarines in the bottom of 4 plates followed by a
spoonful of the mascarpone, then a sugar cage followed by a peach, a sprig
of mint then another sugar cage.

Converted by MC_Buster.

Per serving: 318 Calories (kcal); 8g Total Fat; (24% calories from fat);
trace Protein; 57g Carbohydrate; 22mg Cholesterol; 4mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 One half Fat; 3
One half Other Carbohydrates

Converted by MM_Buster v2.0n.