Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is one recipe that you could clip and keep in your scrapbook for next summer when you have a glut of peaches or nectarines that you need to put to good use. You will also find that this recipe works well with unripe fruit. Baking the fruit imparts a different flavour, rather like when you roast vegetables.
6 peaches or nectarines, halved and with the stones removed
80g butter, melted
100-150ml amaretto liqueur
120g amaretti biscuits that have been coarsely crushed
2tbsp clear honey
Preheat the oven to 180C/gas mark 5. Lay the peaches cut-side up on a baking tray.
Spoon over two-thirds of the butter and the amaretto.
Bake the peaches or nectarines in the oven for 15-20 minutes (you may need a little longer if the peaches aren't that ripe), covering them with foil if they are colouring a bit too rapidly.
Mix the remaining butter with the amaretti biscuits in a bowl.
Remove the peaches from the oven, spoon over the biscuit mixture and then carry on baking for a further 8-10 minutes, or until the topping is golden.
To finish, transfer the peaches to serving plates, and then add the honey and a few tablespoons of water to the cooking tray and simmer for 30 seconds or so, stirring, until mixed.
Spoon the sauce around the peaches and then serve with custard, ice-cream or mascarpone.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments