Mascarpone, peach and amaretti semifreddo dessert

2 fresh eggs
200 g mascarpone
2 tablespoons brown sugar
2 tablespoons vinsanto
cinnamon to taste
½ glass red wine
2 ripe yellow peaches
4 original amaretti biscuits 

Note: serves 4

Cut the peaches in half and remove the stone. Place an amaretto in the space left by the hole in each of the 4 half peaches, then place them in a pan with the red wine. Pre-heat the oven to 180° and bake for 20 minutes.

Leave to cool, then place the peach halves in individual bowls, sprinkle with cinnamon and cover with the mascarpone cream made as follows:
Beat the eggs well with the sugar and then mix in the mascarpone and the vinsanto. Whip the egg whites until they are stiff, then gently fold them into the cream.

Store in the fridge for at least 4-6 hours.

Summer salad of cabbage, crisp apple, raisins and pine kernels

Slice the cabbage finely. Add a diced apple of the crisp and tart kind. Mix in raisins and pine kernels.
The salad can be dressed with extra-virgin olive oil, salt, pepper and a good wine or cider vinegar, or else with home-made mayonnaise and natural yoghurt.

Buon appettito!