Amaretti are bitter-sweet crunchy almond biscuits. Cocoa makes the topping very dark, but it gives a gorgeous flavour to the amaretti topping.
¾ cup coarsely crushed amaretti biscuits
¼ cup caster (superfine granulated) sugar
4 Tbsp cocoa powder
100ml (3-4 fl oz) fruity dry white wine
6 medium-sizes peaches, or 12 smallish nectarines or apricots, ripe but firm
Plain unsweetened yoghurt, whipped double cream or vanilla ice cream for serving
1 Put the amaretti biscuits in a bowl with the sugar. Sieve the cocoa powder over, then add 2 tablespoons of the wine and stir together.
2 Cut fruit in half through their natural indentations, twist, then pull apart and extract stones. Lay fruit in a shallow baking dish lined with baking (parchment) paper, cut side up. Put a teaspoonful of the mixture in the cavity of each half piece of fruit, then top with a small pat of butter. Pour the remaining wine over the top of the fruit.
3 Bake in an oven preheated to 180°C (350°F) for 20-30 minutes, or until the fruit is tender. Serve warmish with yoghurt, cream or ice cream.