Rose Gray, Ruth Rogers

Pesche Gratinate con Amaretto

Grilled Peaches with Amaretto

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

#18The River Café Cookbook
The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 8 ripe peaches
  • 1 vanilla pod
  • 2 tablespoons caster sugar

Method

Preheat the oven to 190°C/375°F/Gas 5.

Preheat the char-grill or griddle pan.

Slice the peaches in half and remove the stones, trying to keep the cut as clean