The Canny Cook: Amaretti-baked Peaches Recipe

These biscuits have a lovely crunch and almondy flavour that is perfect with peaches, but ginger snaps would also work for this summer dessert

Eleanor maidment

It’s a bit of a luxury but I adore fresh herbs in summer. There is no better way to add a flash of freshness, colour and vibrancy to dishes. A tomato salad is elevated by a scattering of basil leaves, roast chicken is even more tasty with a few tarragon sprigs, and mint with peas is magnificent, whether blended into a dip or a soup or just tossed with butter to serve beside fish.

The most cost-effective way to have an endless supply of fresh herbs is to grow them in the garden or in pots on a sunny windowsill. But if you are buying packs of soft herbs (basil, parsley, coriander, mint) then to avoid them spoiling quickly, trim the ends of the stems and place the herbs upright in a glass with 2cm-3cm of water (a bit like flowers). Store in the fridge, changing the water every couple of days. Hardier herbs (thyme and rosemary) will be fine wrapped in damp kitchen towel and stored in a resealable food bag.

And if you ever find yourself unsure of what to do with leftover herbs, try making flavoured butters. Finely chop the herbs and work into softened butter with other aromatics (such as crushed garlic, chopped capers, lemon zest, fennel seeds or sun-dried tomatoes). Roll into a cylinder in parchment, wrapping the ends, and pop into the freezer ready to slice off discs to melt over barbecued meats, fish and vegetables.

Amaretti-baked peaches recipe

Holly Exley


  1. Preheat the oven to 180C/160C fan/gas 4. Halve the peaches and remove the stones.
  2. Lightly butter a baking dish in which the peach halves will fit snugly, then pour 2 tbsp water into the base. Arrange the peach halves in the dish cut-side up.
  3. Place the amaretti biscuits in a food bag then crush them with a rolling pin. Tip this into a mixing bowl.
  4. Add 15g plain flour, the light brown soft sugar and 40g diced chilled unsalted butter. Rub the butter into the mixture with your fingertips until you have a rough crumble. TIP: You can also blitz this mixture in a food processor to a rough crumble.
  5. Pile the topping on the peaches and bake for 25 minutes until just golden.
  6. Cool for 10 minutes, then serve with a spoonful of crème fraîche.

Do you have a great recipe for eating well and cutting food bills? Email If we print it here, we’ll send you a bottle of champagne.

*This cost assumes you already have some basic store-cupboard ingredients. Prices taken from Aldi and correct at time of going to press.