Amaretto Peaches with Sweet Vanilla Rice

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Recipe by James Martin
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 410g can peach halves in natural juice, drained
  • 425g can creamed rice pudding
  • 50g amaretto biscuits, lightly crushed, plus extra to serve
  • 25g butter, softened
  • 25g soft brown sugar
  • 1 free-range egg yolk
  • 4 tbsp amaretto liqueur
  • 1/2 tsp vanilla extract

How To Cook

  1. Preheat the oven 180C/ 350F/Gas 5. Cream the butter and sugar in a bowl with a wooden spoon, add the egg yolk, half the liqueur and biscuits and mix well.
  2. Mix the rice pudding with the vanilla extract and divide between four ramekins. Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto.
  3. Place in the middle of the oven and bake for 8-10 minutes, until the top is light golden and bubbling. Sit the ramekin on a small plate with a couple of amaretto biscuits on the side.
    4. www.cannedfood.co.uk
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Amaretto Peaches with Sweet Vanilla Rice
  • Recipe by James Martin
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 410g can peach halves in natural juice, drained
  • 425g can creamed rice pudding
  • 50g amaretto biscuits, lightly crushed, plus extra to serve
  • 25g butter, softened
  • 25g soft brown sugar
  • 1 free-range egg yolk
  • 4 tbsp amaretto liqueur
  • 1/2 tsp vanilla extract
    How to Cook
  1. Preheat the oven 180C/ 350F/Gas 5. Cream the butter and sugar in a bowl with a wooden spoon, add the egg yolk, half the liqueur and biscuits and mix well.
  2. Mix the rice pudding with the vanilla extract and divide between four ramekins. Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto.
  3. Place in the middle of the oven and bake for 8-10 minutes, until the top is light golden and bubbling. Sit the ramekin on a small plate with a couple of amaretto biscuits on the side.
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