Roast Peaches and Custard with Amaretti Crumble
By OcadoLife
Published on 01 July 2026
This deliciously uncomplicated dessert of Roast Peaches and Custard with Amaretti Crumble is a Sicilian-inspired treat from chef and writer Letitia Clark. “It’s full of the sunshine flavours I love, like almonds, oranges and marsala,” she says. Serve with a dollop of zabaglione, a thin Italian custard that pairs perfectly with the peaches.
Time and servings
25 minsTotal time
6Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2 oranges, zested and juiced, plus extra zest to serve
- 135g caster sugar, plus 3 tbsp
- 6 peaches, halved
- 6 medium egg yolks
- 3 tbsp marsala (or orange juice)
- 100g amaretti biscuits, crushed
Method
Step 1
Preheat the oven to 220°C/ 200°C fan/gas 7. Combine the orange zest, juice and 3 tbsp sugar in a baking dish; add the peaches and toss through to coat. Roast cut-side up for 15 mins or until softened and caramelised.Step 2
Meanwhile, whisk the egg yolks and remaining sugar in a heatproof bowl set over a pan of simmering water for 8 mins, until thickened enough for the whisk to leave an impression. Turn off the heat; whisk in the marsala or orange juice.Step 3
To serve, place two peach halves on each plate, top with a dollop of warm custard and scatter with crushed amaretti and extra zest.