James Martin's amaretto peaches & vanilla rice recipe

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James Martin's amaretto peaches & vanilla rice
  • healthy
Cooking Time20 mins
Nutrition Per PortionRDA
Calories363 Kcal18%
Fat13 g19%

James Martin's amaretto peaches & vanilla rice is an easy dessert your dinner guests will love.

James Martin's amaretto peaches & vanilla rice uses canned ingredients keeping it nice and cheap and suitable to cook at any time of the year.


  • 1(410g) can peach halves, in natural juice, drained
  • 1 (425g) can creamed rice pudding
  • 50g amaretto biscuits, lightly crushed
  • 25g butter, softened
  • 25g soft brown sugar
  • 1 egg yoke
  • 4tbsp amaretto liquor
  • ½ tsp vanilla extract




  1. Preheat the oven 180°C (350°F/gas mark 5).
  2. Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, half the liquor and biscuits and mix well.
  3. Mix the rice pudding with the vanilla extract and divide between 4 ramekins.
  4. Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto.
  5. Place in the middle of the oven and bake for 8-10 mins, until the top is lightly golden and bubbling. To serve, sit the ramekin on a small plate with a couple of amaretto biscuits on the side.
Top Tip for making James Martin's amaretto peaches & vanilla rice

You can drain the juice from canned peaches and thicken with flour to make a fruit sauce for ice cream or pancakes.

James Martin is best known as the presenter of BBC’s Saturday Kitchen, which he hosted between 2006 and 2016. He's now the host of Saturday Morning with James Martin on ITV. His passion for food started when he was a young boy after his Dad became the catering manager at Castle Howard, where at just 12 years old, James helped cook dinner for the Queen Mother when she visited the estate. James started his formal training to become a chef at Scarborough Technical College in 1988. And, went on to further his skills at Hostellerie De Plaisance, Saint-Émilion and Maison Troisgros in France before joining Anthony Worrall Thompson's 'One Ninety Queen's Gate' restaurant in London. He became head chef at just 22 when he joined Hotel Du Vin and went on to work in some of the best restaurants in London including Harvey’s in Wandsworth, The Square in Mayfair and Alastair Little in Soho. James Martin has been on our TV screen for over 20 years, cooking up delicious and simple recipes (opens in new tab) suitable for all the family. As well as Saturday Kitchen, he’s also appeared on Ready Steady Cook, The Great British Menu and is a regular on This Morning. Alongside his successful TV career, James has a number of restaurants all over the country and is the Executive Chef for Virgin Trains East Coast where he’s responsible for developing all of the First Class menus. He has been with long-term partner, TV Producer Louise Davis since 2011. He is a huge dog lover and has two dogs, Ralph and Cooper.