4 ripe peaches
3 tbsp Amaretto liqueur
2 tbsp Demerara (raw) sugar
1 x 200 g (7 oz) tub low-fat natural fromage frais
4 amaretti biscuits
rose-scented geranium leaves, to decorate
3 tbsp Amaretto liqueur
2 tbsp Demerara (raw) sugar
1 x 200 g (7 oz) tub low-fat natural fromage frais
4 amaretti biscuits
rose-scented geranium leaves, to decorate
method
1. Preheat the grill to a hot setting.
2. Wash and dry the peaches. Halve and remove the stones.
3. Arrange the peaches on a grill rack and brush with 1 x 15 ml spoon of the liqueur and lightly sprinkle with the sugar. Cook for 2-3 minutes, until bubbling and golden.
4. Fold the remaining liqueur into the fromage frais, and crush the biscuits.
5. Place the peach halves on serving dishes and spoon over the fromage frais. Sprinkle with the crushed biscuits and decorate with the rose-scented leaves to serve.
2. Wash and dry the peaches. Halve and remove the stones.
3. Arrange the peaches on a grill rack and brush with 1 x 15 ml spoon of the liqueur and lightly sprinkle with the sugar. Cook for 2-3 minutes, until bubbling and golden.
4. Fold the remaining liqueur into the fromage frais, and crush the biscuits.
5. Place the peach halves on serving dishes and spoon over the fromage frais. Sprinkle with the crushed biscuits and decorate with the rose-scented leaves to serve.
serving amount
serves: 4
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