Roasted macadamia filled peaches with mascarpone

165g    Demerara Sugar
80g      Raw Macadamias, roasted and finely chopped
80g      Cold butter, finely chopped
8          Ripe peaches, halved and stone-free
80g      Amaretti biscuits, crumbed
            Mascarpone or cream to serve

Combine sugar and macadamia nuts in a bowl, add butter, and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs then cover and refrigerate for 10 minutes. Fill each peach cavity with about one tablespoon of butter mixture and top with crumbled amaretti biscuits. Place peaches in a greased baking dish, roast at 180C for 15-20 minutes or until peaches are just tender. To serve, spoon peaches and cooking juices into 8 bowls and serve with mascarpone. Serves 8.
. Recipe & photo courtesy of Australian Macadamia Society