This recipe is from the fabulous World Vegetarian cookbook by Sarah Brown.
4 ripe peaches
2 cups amaretti biscuits
1 cup Amaretto di Saranno
1 cup sweet Port or Sherry
2 tbsp unsalted butter
Butter an ovenproof dish and heat the oven to 180c.
Wash, halve and de-stone the peaches. Butter the cut section of the peach halves, outside the hollows.
Coarsely crumble the biscuits into a bowl and mix in the Amaretto. Fill the peach cavities with the biscuit mixture and arrange in the oven proof dish.
Drizzle the Port over the peaches, allowing some to go in the dish. Bake for 20 mins, basting once or twice.
Serve warm with vanilla ice cream.