Ingredients

• 150g/5½oz caster sugar
• 15g/½oz almonds
• 3 free-range egg whites
• 140g/5oz caster sugar
• 225ml/8fl oz double cream
• ½ vanilla pod
• split and seeds removed
• 2 tbsp amaretto
• 25g/1oz salted butter
• ½ vanilla pod
• split and seeds removed
• 1 tbsp caster sugar
• 2 tbsp amaretto
• 2 ripe flat peaches
• stones removed

Directions

• For the almond crumb
• add the sugar to a saucepan and place over a medium heat. When the sugar starts to melt and turn to a liquid around the edges
• slightly shake the pan but do not stir. Leave until about a quarter of the sugar has melted and then slowly stir the pan until all the sugar is melted and a caramel forms. Stir in the almonds and then pour on to a baking tray lined with baking paper. Leave to cool completely then crack and blitz the mixture to a crumb.
• For the amaretto semifreddo
• beat the egg whites in a bowl
• gradually adding the sugar until stiff peaks form. In a separate bowl
• whip the cream
• vanilla seeds and amaretto until the cream forms soft peaks. Fold the two mixtures together and then stir in the almond crumb. Spoon into six individual cling film-lined small dessert moulds. Leave in the freezer for a few hours to set.
• For the roasted peaches
• preheat the oven to 190C/170C Fan/Gas 5. Heat the butter and vanilla seeds in a saucepan. Stir in the sugar and amaretto. Add the peaches and baste in the melted butter for a few minutes. Place the peaches in a small roasting tin and spoon the liquor over. Roast in the oven for 20–25 minutes
• basting the peaches every now and then
• until the peaches are golden brown and caramelised and the liquor has almost reduced to a syrup.
• Serve the peaches alongside the semifreddos.