Recipe for Peach and Nectarine Dessert 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 lrg Ripe peaches, any favourite variety, yellow, white or black
20 gm Unsalted butter, (3/4oz)
60 gm Sugar, (2oz)
----------------- FOR THE NECTARINES ----------------
4 lrg Ripe nectarines stoned and cut in 6
20 gm Unsalted butter, (3/4oz)
4 tbl Amaretto
150 gm Sugar, (5z)
100 ml Water, (3 1/2fl oz)
----------------- TO SERVE ----------------
4 tbl Mascarpone
4 sprg mint
Instructions:
Instructions: Preheat the oven to 160 C/300 F/gas mark 2.

Make a small incision in the top of each peach, place them on a little ovenproof tray and top each with a little of the buter. Sprinkle the fructose over them then roast in the preheated oven for 30 minutes.

For the nectarines saute them for 2 minutes in the butter, add the Amaretto, the sugar and the water then reboil. Set aside.

Make sugar cages by making a caramel with the sugar and fructose then shape over the back of a ladle which you will have greased with some groundnut oil. Remove them as they harden slightly.

To serve, place the nectarines in the bottom of 4 plates followed by a spoonful of the mascarpone, then a sugar cage followed by a peach, a sprig of mint then another sugar cage.

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