Baked Amaretti Peaches with Ricotta & Bitter Chocolate

Name: Baked Amaretti Peaches with Ricotta & Bitter Chocolate
Yield: Serves 4
Ingredients: 4 (5) tablespoons Amaretto liqueur (optional); 100 g (4 oz, generous ½ cup) caster sugar; 300 ml (½ pint, 1¼ cups) dry white wine; 2 tablespoons semi-whipped double cream; 50 g (2 oz, 1 cup) amaretti biscuits, crushed into small pieces; 2 tablespoons grated bitter chocolate (use plain chocolate with at least 70% cocoa solids); ½ teaspoon vanilla extract or 1 vanilla pod, split open; 4 large, ripe peaches; 4 (5) tablespoons firm ricotta

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Fillings for baked peaches are legion, but this combination of soft, fresh cheese, bitter chocolate and almond biscuits is especially good. Apricots can be prepared in the same way.

Ingredients

300 ml (½ pint, 1¼ cups) dry white wine
4 (5)

Dessert
Vegetarian

Method

Preheat the oven to 220°C, 425°F, gas 7. Bring the wine, Amaretto liqueur, if using, sugar and vanilla to the boil in a pan and boil for 5 minutes to form a light syrup. Add the peaches and poach for 1 minute. Remove the peaches with a slotted spoon and drain well, then slip off their