Recipe: Grilled Peach & Amaretti Crumble

Image source: Contributed

Grilled Peaches, Raspberries, Mascarpone and Amaretti Crumble

Serves 4


• 4 peaches, halved

• 1 tbs vegetable oil

• 2 punnets raspberries

• 50gm castor sugar

• ½ vanilla bean, split and scraped

• 150gm mascarpone

• 50gm Amaretti biscuits

• 75gm flour

• 50gm butter

• 30gm flaked almonds

• native violets to garnish


In a saucepan, combine l punnet of the raspberries, castor sugar and vanilla bean. Bring to the boil and simmer gently for 3 minutes. Pass through a fine sieve and cool.

Crush the Amaretti biscuits into rough crumbs.

Rub the butter into the Hour until it resembles course bread crumbs. Stir in the Amaretti crumbs and flaked almonds. Spread the crumble mixture out on a fray lined with baking paper and bake for 20 minutes at l 80°C. Cool. Lightly brush the peach halves with vegetable oil and grill on a grill pan or BBQ until they have caramelised.

Quarter the peach halves and arrange on pools of the raspberry sauce on four plates. Add the fresh raspberries, dot with small spoonfuls of the mascarpone, and sprinkle with the crumble mixture. Garnish with native violets or other edible flowers.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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