Barbecued Peaches with Amaretti Mascarpone

Peaches barbecue well, as they are firm and will tolerate the heat. Marinating them in amaretto gives them a bit of a kick, if you don't have amaretto a little rum with extra sugar makes a good substitute.

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Portions: 6 Portions

Preparation: 10 minutes

Cooking: 10-15 minutes



  • 6 peaches, ripe but still firm
  • 150ml Amaretto
  • 3 tbsp. caster sugar


  • 300g mascarpone
  • 6 amaretti biscuits, crushed

To Serve

  • 12 amaretti biscuits
  • 100 ml amaretto (optional)


  1. Peaches: Halve the peaches and remove the stones. Mix the amaretto and the sugar together in a bowl. Place the peaches in the mixture flesh side down and leave to marinate for 1-4 hours.
  2. To Cook: Place the peaches flesh side down on the side grills of a moderate barbecue for 8-10 minutes. The peaches should have grill marks and be slightly soft.
  3. Mascarpone: Mix the mascarpone and crushed biscuits together in a bowl. This is best prepared just before serving, as the biscuits will become soggy.
  4. To Serve: Place 2 peach halves on each plate; place a spoonful of the mascarpone into the centre where the stone was, and if you desire pour over a little amaretto onto the peaches. Place 2 biscuits on each plate and serve.