5 egg yolks
1/4 cup sugar (caster)
1/4 cup Amaretto (or white wine)
1 cup cream
1/2 cup sugar (caster)
1/2 cup almonds, unsalted
In a very clean saucepan, heat sugar and almonds until sugar begins to turn
golden brown. Remove from heat and pour onto a lightly greased tray; cool. Crush
or process into coarse pieces and set aside.
Combine egg yolks and sugar in a heatproof bowl and beat until creamed. Add
amaretto, place over a pan of simmering water and whisk vigorously until mixture
is thick and creamy. A balloon whisk is best for this. Remove from heat and
allow to cool to room temperature.
Whip cream until soft peaks form.
Fold into egg mixture with half the crushed almond praline. Pour over poached
peaches or pears and sprinkle with remaining toffee.