Recipe for Roasted Peaches with Nectarines in Amaretto 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 lrg Ripe peaches, your favourite variety
20 gm Unsalted butter, ( 3/4oz)
60 gm Sugar, (2oz)
----------------- NECTARINES ----------------
4 lrg Ripe nectarines, stoned adn cut in 6
20 gm Unsalted butter, (3/4oz)
4 tbl Amaretto
150 gm Sugar, (5z)
100 ml Water, (3 1/2fl oz)
----------------- SUGAR CAGES ----------------
300 gm Sugar, (11oz)
100 gm Fructose, (4oz)
Groundnut oil for greasing the ladles
----------------- TO SERVE ----------------
4 tbl Mascarpone
4 sprg mint
Instructions:
Instructions: Preheat the oven to 160 C/325 F/gas mark 3.

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 butter. Sprinkle the fructose over them, then roast in the preheated oven for 30 minutes.

For the nectarines: Saute the nectarines for 2 minutes in the butter, add the amaretto, the sugar and the water then reboil. Set aside.

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

To serve, place the nectarins in the bottom of four 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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