This makes a fresh, attractive and fruity end to a meal. The almond biscuit filling adds flavour and crunch to the peaches.

4 almond biscuits e.g. amaretti or small macaroons
2 heaped tbsp mascarpone
3 firm but ripe loose stone peaches, halfed & stones removed
single cream, to serve

Preheat oven to 230°C, set to Grill, rack position B.

Line the oven tray with silicone mat or baking parchment.

Put the biscuits in a strong plastic bag, and crush by bashing with a small saucepan or rolling pin. Mix with the mascarpone and spoon onto the six peach halves.

Place in the oven tray and grill for 10 minutes or so, until the juices are bubbling. Serve hot.