Baked peaches with amaretto

Serves 4

Best for summer: Baked peaches with amaretto (Jason Lowe)

This is one recipe that you could clip and keep in your scrapbook for next summer when you have a glut of peaches or nectarines that you need to put to good use. You will also find that this recipe works well with unripe fruit. Baking the fruit imparts a different flavour, rather like when you roast vegetables.

6 peaches or nectarines, halved and with the stones removed
80g butter, melted
100-150ml amaretto liqueur
120g amaretti biscuits that have been coarsely crushed
2tbsp clear honey

Preheat the oven to 180C/gas mark 5. Lay the peaches cut-side up on a baking tray.

Spoon over two-thirds of the butter and the amaretto.

Bake the peaches or nectarines in the oven for 15-20 minutes (you may need a little longer if the peaches aren't that ripe), covering them with foil if they are colouring a bit too rapidly.

Mix the remaining butter with the amaretti biscuits in a bowl.

Remove the peaches from the oven, spoon over the biscuit mixture and then carry on baking for a further 8-10 minutes, or until the topping is golden.

To finish, transfer the peaches to serving plates, and then add the honey and a few tablespoons of water to the cooking tray and simmer for 30 seconds or so, stirring, until mixed.

Spoon the sauce around the peaches and then serve with custard, ice-cream or mascarpone.