Doughnut peaches with amaretto sauce and baby basil
Juicy flat peaches take centre stage for this fabulous, warm weather dessert.
Photo: Marco Del Grande
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- 8 doughnut peaches
- 250g castor sugar
- 1 vanilla bean, split
- 6 egg yolks
- 1/3 cup amaretto liqueur
- 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.