Peach and Nectarine Dessert

Photo: flickr user MontageMan

Ingredients

4 lrg Ripe peaches, any favourite variety, yellow, white or black

20 grams Unsalted butter, (¾oz)

60 grams Sugar, (2oz)

4 inches lrg Ripe nectarines stoned and cut 6

20 grams Unsalted butter, (¾oz)

4 tablespoons Amaretto

150 grams Sugar, (5z)

100 ml Water, (3 1/2fl oz)

4 tablespoons Mascarpone

4 sprg mint

Icing sugar

Preparation

Preheat the oven to 160 C/300 F/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 saute 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.