Graham Norton'S Roasted Peaches With Amaretto

• 4 fresh peaches
• 4 tablespoons amaretto liqueur
• 1 tablespoon white sugar
• 2 tablespoons maple syrup
• 2 tablespoons creme fraiche
• 4 amaretti

1. Preheat the oven to 350 degrees.
2. Bring a pan of water to the boil.
3. Plunge the peaches in for approximately 30 seconds - this makes the skin easier to peel.
4. Drain and refresh in cold, iced water.
5. Carefully peel the peaches once cool.
6. Cut in half and remove the stones.
7. In a large bowl mix the peach halves with the amaretto and maple syrup.
8. Sprinkle over the sugar and mix well.
9. Allow the peaches to sit in the marinade for a few minutes.
10. Place the peaches, cut side up, on a non-stick baking tray.
11. Spoon the marinade into the holes in the peaches to keep them moist while cooking, pour over any excess.
12. Sprinkle with a little extra sugar.
13. Bake in the oven for approximately 5- 8 minutes, then remove and baste with the cooking juices, return to the oven to for a further 5 minutes, or until the peaches are tender.
14. Remove from the oven.
15. Serve two peach halves per person, cut side down on the plate.
16. Spoon a little creme fraiche on each plate and drizzle the remaining juices over the creme fraiche.
17. Lightly crush the Amaretti biscuits and sprinkle over the plates.

peaches, liqueur, white sugar, maple syrup, creme fraiche, amaretti

Taken from www.food.com/recipe/graham-nortons-roasted-peaches-with-amaretto-317751 (may not work)