Saturday 19th April

Chef Daniel Schelbert

Photography: Aaron Fong
Photography: Aaron Fong
Photography: Aaron Fong
Photography: Aaron Fong
Photography: Aaron Fong
Photography: Aaron Fong
Photography: Aaron Fong

Chef Daniel Schelbert

Photography: Aaron Fong

Hare & Grace's Baked Peaches, Amaretti, Vanilla Ice Cream

By Raymond Capaldi,
21st January 2011

The team at Raymond Capaldi's new bar and dining room, Hare & Grace, use semi-ripe peaches in a very seasonal summer desert.

T

his dessert is a really delicious summery dish that everyone loves. There is nothing better than making the most of in–season, ripe succulent peaches. It represents homeliness and comfort and presents the perfect balanced dessert to round off a beautiful meal. It is always a winner at dinner parties.

Ray Capaldi, Daniel Schelbert and his team at Hare & Grace.

Ingredients
4 semi ripe peaches
100gms amaretti biscuits
4–6 tablespoon amaretto
1 teaspoon salt
unsalted butter

To Serve
200gms vanilla ice cream

Method

Preheat the oven to 220C°. Butter an ovenproof dish, cut the peaches in half and remove the stones. Use a melon baller or spoon to scoop some of the flesh of the peaches out of the fruit while retaining the halved peach skin and shape. Place the chunks of peaches on a board, and then chop finely and place in a bowl.

Crush the amaretti biscuits in a food processor, and add to the bowl of peaches. Mix the salt into the peach mix, then mix in the amaretto to form a rough paste.

Put the peach and amaretti biscuit mix into the scooped-out peaches and place into the buttered ovenproof dish, which should hold them tightly. Pour 50ml of mineral water and 50ml of amaretto into the bottom of the dish to stop it sticking and to make a syrup.

Bake for 10-15 minutes until the peaches are soft to the touch and the crust is golden brown. Serve with the syrup, and ice cream.

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