Peaches In Amaretto Caramel

By Nigella Lawson

Published September 16, 2003

Total Time
35 minutes
Rating
2(5)
Comments
Read comments

Featured in: AT MY TABLE; It Isn't La Dolce Vita, But It's Pretty Close

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 cups sugar

  • ⅓ cup amaretto

  • ¼ cup lemon juice

  • 8 Small peaches, halved and pitted

  • 1 cup mascarpone

  • 4 tablespoons shelled, splintered pistachios, or toasted flaked almonds

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

139 grams carbs; 58 milligrams cholesterol; 806 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 24 grams fat; 1 gram trans fat; 5 grams fiber; 182 milligrams sodium; 8 grams protein; 132 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In small saucepan, combine sugar with 1 cup water. Place over low heat until sugar has dissolved. Raise heat to medium-high, and without stirring, allow syrup to bubble until it begins to caramelize and turn golden, about 20 minutes.

  2. Step 2

    Mix amaretto and lemon juice together. Reduce heat under saucepan to low. Standing back from pan, slowly pour in mixture; it will spit, then simmer. Stir to dissolve any sugar strands that have formed.

  3. Step 3

    Place peach halves in pan, in batches if necessary. Poach until just tender, 2 to 3 minutes, then transfer to plate. When all peaches have been poached, raise heat to medium-high, and boil caramel down until it is thick but still can be poured; there should be about 1 cup.

  4. Step 4

    Place 4 peach halves on each of four plates. Drizzle with caramel. Garnish each plate with a dollop of mascarpone sprinkled with splintered pistachios.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

2 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Erica

When I was making the caramel, I turned my back for a second to get the lemon juice and it scorched around 16 minutes. I’d never made caramel without a candy thermometer but thought I would give it a try with this recipe. It’s a real failure of the recipe to not include temps. All was not lost. I broiled the peaches with brown sugar, served with mascarpone and sipped my amaretto on the side.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.