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Peach and amaretti gratin

Diana Henry / 21 July 2015

This is a quick and simple dessert that is ideal for a small number of people, but can easily be scaled up to become a simple dinner party pudding.

Peach and amaretti gratin
Peach and amaretti gratin

Cooking time

15-20 minutes




  • 25g unsalted butter
  • 8 amaretti biscuits, roughly crushed
  • good dash Marsala, (or sherry will do)
  • Soft light brown sugar
  • ½ tsp vanilla extract
  • 2 ripe peaches
  • Juice of ½ lemon


Melt the butter in a saucepan. Mix the biscuits with the butter, Marsala, 1 tbsp of the sugar and the vanilla.

Halve the peaches and remove the stones. Put them into a gratin dish.

Spoon the biscuit mixture onto the peaches, filling up the holes where the stones were.

Squeeze the lemon over the top, drizzle with a little more Marsala and sprinkle on a little more sugar.

Bake in an oven preheated to 180 C until the peaches are completely tender. This will take 15 -20 minutes depending on how ripe the peaches are.

Serve with crème fraiche or double cream.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.