Lightly butter a baking dish using 15g (1/2 oz) of the butter and preheat oven to 190°C/375ºF/ Gas mark 5. Drain the peach halved and then place cut side up, in the prepared baking dish.
Combine the amaretti, almonds, ginger and sugar in a food processor and pulse until crumbled. Add the remaining butter and Amaretto and pulse to make a paste. Place a teaspoon of the mixture into the centres of the peach halves and bake for 25 minutes, basting with a little Masala from time to time. Serve with toffee sauce and vanilla ice-cream.
For the sauce
In a heavy based pan heat the butter, soft light brown sugar and golden syrup gently until the butter has melted and the sugar dissolved, stirring now and again. Bring to the boil and simmer for 3 minutes.