INGREDIENTS

INSTRUCTIONS

Preheat the oven to 160øC/325øF/gas mark 3.  Make a small incision in
the top of each peach; place them on a little  ovenproof tray and top
each with a little of the butter. Sprinkle the  fructose over them,
then roast in the preheated oven for 30 minutes.  For the nectarines:
Saute the nectarines for 2 minutes in the butter,  add the amaretto,
the sugar and the water then reboil. Set aside.  To make the sugar
cages: Make a caramel with the sugar and fructose  then shape over the
back of a ladle which you will have greased with  the groundnut oil.
Remove them as they harden slightly.  To serve, place the nectarins in
the bottom of four plates followed  by a spoonful of the mascarpone,
then a sugar cage followed by a  peach, a sprig of mint then another
sugar cage.  Converted by MC_Buster.  Per serving: 701 Calories (kcal);
8g Total Fat; (10% calories from  fat); trace Protein; 157g
Carbohydrate; 22mg Cholesterol; 8mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1  1/2 Fat; 10 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 611
Calories From Fat: 101
Total Fat: 11.4g
Cholesterol: 32.5mg
Sodium: 18.1mg
Potassium: 46mg
Carbohydrates: 130.4g
Fiber: <1g
Sugar: 129.2g
Protein: 1.3g