Method

• 1.
  For the amaretti cream, whip the cream and icing sugar together with electric beaters to soft peaks. Stir in mascarpone, Marsala and amaretti, then chill for 1 hour to allow the flavours to develop.
• 2.
  Preheat oven to 170°C.
• 3.
  Place the peaches in a bowl, cover with boiling water and stand for 30 seconds. Drain and cool slightly, then peel the peaches and set aside.
• 4.
  Place sugar, Marsala, cinnamon, vanilla pod and seeds and 1 cup (250ml) water in a saucepan over low heat, stirring to dissolve the sugar.
• 5.
  Place peaches in a shallow baking dish, then pour over the syrup. Bake, basting occasionally, for 30 minutes or until peaches are tender. Remove peaches from syrup and allow to cool.
• 6.
  Transfer syrup to a saucepan over low heat. Dissolve arrowroot in 1 tablespoon cold water, then add to the syrup. Cook, stirring, for 1 minute until thickened. Cool.
• 7.
  Serve peaches at room temperature or chilled with amaretti cream, drizzled with syrup and sprinkled with amaretti crumbs.