Recipe - Roasted Peaches With Nectarines In Amaretto

4 lg Ripe peaches; your favourite
; variety
20 g Unsalted butter; ( 3/4oz)
60 g Sugar; (2oz)

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

SUGAR CAGES
300 g Sugar; (11oz)
100 g Fructose; (4oz)
Groundnut oil for greasing
the ladles

TO SERVE
4 tablespoon Mascarpone
4 Sprigs mint
Icing sugar

Preheat the oven to 160øC/325øF/gas mark 3.

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 butter. Sprinkle the
fructose over them, then roast in the preheated oven for 30 minutes.

For the nectarines: Saute the nectarines for 2 minutes in the butter, add
the amaretto, the sugar and the water then reboil. Set aside.

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

To serve, place the nectarins in the bottom of four 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: 701 Calories (kcal); 8g Total Fat; (10% calories from fat);
trace Protein; 157g Carbohydrate; 22mg Cholesterol; 8mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 One half Fat;
10 Other Carbohydrates

Converted by MM_Buster v2.0n.