Simon Rimmer served up a delicious Peach and Amaretto Custard Crumble on Sunday Brunch.
The ingredients are: 6 x doughnut peaches, halves and stone removed, 1 tablespoon oil, Tin custard, 400g mascarpone, 1 teaspoon vanilla paste, 100g flour, 100g butter, 50g demarera, 50g crushed amaretti biscuits and 60ml amaretto (optional).
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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