| 1 |
Place the peaches in a large bowl, cover with boiling water and stand for 2-3 minutes. Drain and gently pull away the skins. Place the peaches in a bowl of cold water with the lemon juice. |
| 2 |
Place the sugar, water, wine and lemon rind in wide saucepan and stir over medium heat until the sugar is dissolved. Boil for 5 minutes. |
| 3 |
Drain the peaches and cut in halves, removing the stones. Place in a pan, in a single layer if possible, and add the syrup. Cover and simmer gently for about 8-10 minutes, until the peaches are tender, turning carefully to cook evenly. Remove with a slotted spoon to a bowl. Boil the syrup in a saucepan over a high heat until reduced to about 225 ml/8 fl oz. Cool, stir in the liqueur and strain over the peaches. Cover and refrigerate for several hours. |
| 4 |
Place the mascarpone in a bowl and add all but 2 tablespoons of the amaretti. Stir in the brandy. Place 1-2 peach halves on plates, add a dollop of the mascarpone mixture and spoon on some peach syrup. Sprinkle with amaretti. |
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