Whether you're looking for quick and easy recipes or you’ve time on your hands to indulge in some slow cooking, Hamlyn’s fab new ebook has the perfect dish for you.
What you'll need
4 ripe peaches, halved and stoned
250g mascarpone cheese
1 tbsp almond liqueur
6 Amaretti biscuits, crushed
2 tbsp honey
Place the peach halves in a shallow ovenproof dish, cut-side up. Spoon the raspberries into the centres and over the top.
Mix together the mascarpone, almond liqueur and crushed biscuits in a bowl, then spoon over the peaches. Drizzle with the honey.
Pre-heat the oven to 200°C/gas 6/400°F and bake for 10 minutes or until the mascarpone has melted.
Spoon the peaches into bowls, spooning over the sauce and raspberries, and serve immediately.