Baked Peaches with Macaroon Filling

Ripe juicy peaches are delicious on their own, but this way they are even better. Try to find white peaches at the end of spring which are delicate in flavour and beautifully perfumed.

4 large		peaches
1 tsp		amaretto liqueur
6 medium		macaroons or amaretti biscuits
1 Tbs		ground almonds
50 g		unsalted butter

1	Halve and stone the peaches. Crush macaroons or amaretti biscuits.
2	With a spoon scoop out a little flesh from the centre of each peach half and gently mash it.
3	In a bowl, mix the peach flesh with the liqueur, the macaroons and the almonds, then spoon back into the peaches.
4	Grease an ovenproof dish with a little of the butter. Arrange the stuffed peach halves in it and dot with the remaining butter.
5	Bake in a pre-heated oven at 220°c for about 15 mins until the peaches are golden-brown and heated through.
6	Serve hot with a little cold zabaglione or some double cream.

Servings: 4