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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 16 Harry and Christo: Baked Stone Fruit with Amaretti Crumble and Vanilla Bean Ice Cream


Watch Harry and Christo on TV2's My Kitchen Rules

Prep: 1 hour (+2 hours freezing)

Cook: 25 mins

Serves: 4

 

Ingredients

  • 2 firm ripe nectarines, halved
  • 40g butter, at room temperature
  • 2 tbs brown sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp amaretto

Ice-Cream

  • 200ml full cream milk
  • 400ml cream
  • 1 vanilla bean, split lengthways
  • 6 egg yolks
  • 150g caster sugar

Amaretti Biscuits (makes 40)

  • 500g almond meal
  • 400g caster sugar
  • 4 egg whites

 

Method

  1. To make ice-cream, place milk, cream and vanilla bean in a saucepan and bring almost to the boil. Whisk egg yolks and sugar in a bowl until well combined, then whisking continuously, gradually add hot milk mixture to yolk mixture and whisk gently to combine. Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon until mixture is thick enough to coat the back of the spoon; don’t boil mixture. Strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 15 minutes. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 2 hours or until very firm.
  2. Meanwhile, preheat oven to 160C and line two oven trays with baking paper.
  3. To make amaretti biscuits, mix all ingredients in a bowl until well combined. Shape tablespoonfuls of mixture into balls and place on prepared tray, 2cm apart. Flatten slightly. Bake for 15 minutes or until golden and crisp. Set aside to cool.
  4. Increase oven to 200C.
  5. Using a teaspoon, scoop out a little of the flesh from the middle of each nectarine. Finely chop flesh. Place in a bowl with butter, sugar, cinnamon, amaretto and 4 crumbled amaretti biscuits. Mix well. Spoon mixture into hollows of nectarines and place on a baking tray.
  6. Bake for 10 minutes or until fruit is tender and filling is crisp on top. Serve fruit with a scoop of ice-cream and amaretti biscuits to the side.

 

Tips

  • If you do not have an ice-cream machine, transfer mixture to a shallow container at the end of step 2. Freeze until frozen at the edges. Beat with an electric mixer, then return to freezer. Repeat process three times.
  • For a quick version of this dish, you could use packaged amaretti biscuits, available at delis.
  • Amaretto is an Italian almond-flavoured liqueur.
  • Peaches can also be used in this recipe in place of the nectarines, if you like.

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