Peaches with Custard
|Peaches||4 , halved, stoned and peeled|
|Amaretto liqueur||6 Fluid Ounce (3/4 cup/185 ml)|
|Caster sugar||4 Ounce (1/2 cup/120 g)|
|Berries||1 Cup (16 tbs) (blackberries, raspberries, blueberries)|
|Brown sugar||3 Tablespoon|
|Custard||8 Fluid Ounce (1 cup/250 ml, 1 carton)|
|Light cream||4 Fluid Ounce (1/2 cup/125 ml)|
1. Place peach halves cut side down in an ovenproof dish. Evenly pour over Amaretto, sprinkle sugar over the top and bake in a moderate oven for 30 minutes.
2. Heat berries with brown sugar and 2 tablespoons water in a medium saucepan until simmering. Remove from heat, push through a sieve and discard any pips or skin. Chill puree.
3. Mix custard, cream and brandy together until combined. Spoon a puddle of custard into the base of each serving plate. Using a teaspoon, drop small dots of puree, 2 cm/3/4 in apart, around the edge of custard. Run a skewer through the center of each dot, pulling continuously through the custard until all the dots are shaped into hearts.
4. Place two baked peach halves in the center of each custard puddle, spoon a little of the Amaretto syrup over peaches and decorate with mint.