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For the mascarpone cream
For the peaches
Combine all the ingredients for the mascarpone cream in a bowl, beat well with a spatula until smooth, then chill until needed. (The cream helps soften the mascarpone, which can otherwise be quite stiff and heavy.)
Heat the oven to 200C (180C fan)/390F/gas 6.
Halve the peaches, remove the stones, then cut each half in two.
Arrange the peach quarters skin side down in a roasting tray. Using a sieve, dust evenly with the icing sugar, then pour the amaretto into the tray and roast for about 15 minutes, or until the peaches are tender and lightly caramelised.
Serve the warm peaches with the roasting juices spooned over and the mascarpone cream on the side.