Home' Aurora : Aurora December 2013 Contents Method
Preheat oven to 180°C.
Halve and stone the peaches.
Gouge out a little extra flesh from
each half and chop finely.
Mix the chopped peach flesh with
the amaretti crumbs, egg, almonds,
mascarpone, ginger and brown
sugar and pile into the cavities of
the peach halves.
Generously butter an ovenproof
dish just large enough to hold the
fruit. Neatly arrange the fruit in the
dish and pour in the blood orange
juice. Bake for 30 minutes until the
peaches are still holding but tender.
Serve hot or cold with orange syrup
spooned around with an extra
dollop of mascarpone.
Merry Christmas to all!
with amaretti, ginger,
blood orange juice
BY CHEF BARTHOLOMEW CONNORS
Hello fellow cooks and foodies.
Is this your year to host a buzzing festive occasion of family and friends
around a table groaning with Christmas delights? If so, here is a stand-
out dessert that will impress your guests. You will have to make it on the
day, but after a quick glass of Christmas cheer, it's a lot of fun!
Chef Bart's culinary gifts can be enjoyed at The Cathedral Café, 843
Hunter St Newcastle West, 8.30am-2.00pm, Monday-Friday. P 4961 0546.
150g amaretti biscuits,
2 tablespoons chopped
1 teaspoon glacé ginger
2 tablespoons brown
1 cup fresh blood orange
juice (or regular)
www.mn.catholic.org.au Catholic Diocese of Maitland-Newcastle
30 BELMORE ROAD, LORN NSW 2320 | TELEPHONE 1300 588 494 | www.facebook.com/specialistcosmeticsurgery
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