Doughnut peaches with amaretto sauce and baby basil

all details

Juicy flat peaches take centre stage for this fabulous, warm weather dessert.

Doughnut peaches with Amaretto sauce and baby basil.
Photo: Marco Del Grande

Ingredients

  • 8 doughnut peaches
  • 250g castor sugar
  • 1 vanilla bean, split
  • 6 egg yolks
  • 1/3 cup amaretto liqueur
  • Baby basil

Method

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.

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  • Main Ingredients - Eggs
  • Course - Dessert

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