Amaretto roasted peaches

Method

• step 1

  To make the streusel, put the flour, ground almonds, sugar and salt in a bowl, and stir to combine. Pour in the melted butter and stir until it forms a uniform, crumbly dough. Add the flaked almonds and stir again until they are evenly distributed. When ready the mixture should resemble a crumble topping with chunky (instead of powdery) bits. Put the bowl in the fridge and chill for at least 1 hr (it will keep chilled for up to two days).

• step 2

  Heat the oven to 200C/180C fan/gas 6 and line a small baking tray with baking paper. For the peaches, pour the melted butter and amaretto into a small roasting dish that will fit the peaches snugly. Add the sugar and stir to combine. Arrange the peaches in the dish, cut-side up. Scatter the chilled streusel over the prepared baking tray in a single layer.

• step 3

  Put the tray with the streusel and the dish with the peaches in the oven. Bake the streusel for 20 mins until golden, then remove and leave to cool slightly. Bake the peaches for 30 mins until the fruit is very soft but just holding its shape and the liquid has reduced and is syrupy.

• step 4

  Divide the peaches between four plates (two peach halves per person), drizzle over some of the roasting juices from the dish and top with the streusel and a scoop of ice cream to serve.