Method

Step 1: Preheat oven to 200°C.

Step 2: Scoop out a couple of spoonfuls of the peach flesh from 8 halves to make a cup for the crumble. 

Step 3: Chop the remaining 2 peaches in a food processor. Add the amaretti biscuits and process until the consistency of wet sand.

Step 4: Fill the cups with the mixture. Add half of the sugar to a frying pan set over medium-high heat and place the peaches on top, along with ¼ cup amaretto. Place in the oven and bake for 5-6 minutes until golden. Remove from the oven and glaze the peaches with the syrup. Scatter over flaked almonds.

Step 5: Meanwhile, whisk the yolks and remaining sugar in a heatproof bowl, set over a saucepan of simmering water. Whisking, add the vanilla seeds, a splash of brandy and remaining amaretto, then add 2 tablespoons of hot water.

Step 6: Whisk for about 10-15 minutes until pale and thickened. Remove from the heat when necessary.

Step 7: To serve, place 2 peach halves per bowl, drizzle over some of the peach syrup. Spoon over zabaglione.