Crikey life is busy and mad at the moment. Poorly children, short deadlines, and a weird need to sort and tidy has kept me away from the blog. We're having a wall knocked down in our house next week to make us a lovely big sitting room that opens onto the garden. But to get that done means clearing out what has long been called "the room of doom" due to the amount of stuff we've pushed in there to "organise later". It's so easy to end up with a little used room full of "stuff" especially when you're busy and you never seem to have time to get tidied. I'm really looking forward to getting this new room sorted and I'm hoping the organisation might flow into the rest of the house - wish me luck.
Talking about organisation - how about our fruit bowl - I love the fruit around at this time of year especially the apples and plums. While peaches aren't quite in season, the supermarkets are still full of them and they always look so amazing. But often they're disappointing and they sit in the fruit bowl while I wait for them to ripen and the next minute they're looking all sad a wrinkled until I feel bad enough to toss them or do something like this with them.
This dish can rescue any stone fruit - as long as it isn't actually mouldy! It's really simple and it tastes amazing. The amaretto makes the juice from the plums taste even more plummy and brings the peachiness out in the peaches - if that makes any sense at all. Some crumbled amaretti biscuits give them a lovely crunch and with a dollop of creme fraiche or yogurt they make the perfect pudding.
To make your own you will need:
A punnet of peaches
A punnet of plums
2 tablespoons of caster sugar
A good slug of amaretto liqueur
Amaretti biscuits and creme fraiche or yogurt to serve
Pre heat the oven to 180c/350f/Gas Mark 4. Slice the peaches and plums in half and remove the stones.
Place in an ovenproof dish and sprinkle with sugar and a good drizzle of amaretto. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes.
Allow to cool slightly and then serve with crumbled up amaretto, some juice from the pan and some creme fraiche. Try not to eat the whole dish full.