Doughnut peaches with amaretto sauce and baby basil

Cut a small cross in the base of peaches. Bring 100 grams sugar, vanilla bean and one litre of water to the boil in a medium saucepan. Add half the peaches and blanch for one to two minutes. Remove with a slotted spoon. Add remaining peaches, blanch for a couple of minutes, remove with a slotted spoon.

Peel peaches and set aside; reserve vanilla bean. For amaretto sauce, whisk remaining castor sugar, yolks, amaretto and 1/3 cup water continuously in a heatproof bowl over a saucepan of simmering water until thick. Remove from heat; cool slightly. To serve, divide sauce between bowls and add two peaches per serve. Scatter with baby basil.