Baked peaches with Amaretto sabayon


  • Serves 6 people

  • 500 gm caster sugar
  • 1 tsp saffron threads
  • 2 cinnamon quills
  • 6 yellow peaches, bases scored
  • 375 gm butter puff pastry, rolled to 3mm-thick, then chilled until required
  • To serve: vanilla ice-cream
  • Amaretto sabayon
  • 4 egg yolks
  • 20 ml Amaretto
  • 80 ml (1/3 cup) pouring cream
01   Combine sugar, saffron, cinnamon quills and 1 litre of water in a saucepan over medium heat, bring to the boil, add peaches and cook gently for 10 minutes or until tender. Remove peaches, cool, then peel, discarding skin. Strain liquid and set aside.
02   Preheat oven to 180C. Using a 6cm-diameter round cutter, cut 6 rounds from puff pastry and place on a baking paper-lined oven tray, top each with a peach and bake for 10-15 minutes or until pastry is golden and cooked through.
03   Meanwhile, for Amaretto sabayon, whisk egg yolks, Amaretto and 1/3 cup of reserved poaching liquid in a heatproof bowl over a saucepan of gently simmering water for 5 minutes or until pale and thick. Cool. In a separate bowl, whisk cream to soft peaks, add to sabayon and fold gently to combine.
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