ALMOND PEACHES WITH AMARETTI FILLING
This is a DELICIOUS recipe I found in Complete Italian Cooking by Sonja Grey. The book says that these are a specialty of the Piedmont region in the north of italy.
Provided by love4culinary
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Scoop a little flesh from center of each peach half, and put in a bowl.
- Add the cookie crumbs, sugar, and 2 Tablespoons softened butter, yolk, lemon rind; beat until smooth.
- Divide the mixture among the peach halves, evenly-- shaping the mixture into a'mound' shape.
- Top with flaked almonds if you desire to, and dot with remaining tablespoon of butter.
- Arrange in a buttered ovenproof dish and bake for 25-35 mins.
- Serve warm or cold with light cream.
Nutrition Facts : Calories 234.6, Fat 11.6, SaturatedFat 6.4, Cholesterol 130.3, Sodium 87.5, Carbohydrate 31.3, Fiber 2.5, Sugar 23.7, Protein 3.9
ROASTED PEACHES WITH AMARETTI CRUMBLE
Provided by Cindy Mushet
Categories Food Processor Fruit Dessert Bake Roast Kid-Friendly High Fiber Backyard BBQ Peach Almond Summer Family Reunion Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 11 x 7 x 2- inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process topping mixture until moist clumps form.
- Place peach halves, cut side up, in prepared dish. Spread topping over surface of each peach half (about 1 generous tablespoon for each), pressing lightly to adhere and leaving 1/4-inch plain border.
- Bake peaches until tender when pierced with knife and topping is golden brown, about 35 minutes. Cool slightly. Transfer 1 warm roasted peach half to each of 6 plates. Serve with scoop of vanilla ice cream alongside.
- Available at some supermarkets and at Italian markets.
AMARETTI-STUFFED PEACHES
Categories Dessert Bake Peach Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
- Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth.
- Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.
PEACH-AMARETTI CRISP
With such a strong almond-like flavor, it makes sense to think that authentic Italian amaretti cookies are made with almonds. But, in fact, it's apricot kernels that give them their robust, nutlike bite. Whatever the source of their flavor, amaretti cookies have a remarkable affinity for stone fruits such as peaches. I often double (or triple) the recipe for this topping and freeze the leftover in a zippered plastic bag. That way, I have some on hand and can bake up a crisp at a moment's notice.
Yield makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F (190°C).
- To make the filling, peel, pit, and cut the peaches into 1/2-inch (1.5-cm) slices. In a large bowl, toss the peaches with the 2 tablespoons (30 g) granulated sugar, 1 tablespoon flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart (2-liter) baking dish. Set aside.
- To make the topping, in a food processor fitted with the metal blade, pulse together the 3/4 cup (110 g) flour, 1/4 cup (50 g) granulated sugar, brown sugar, amaretti crumbs, cinnamon, and almonds until the almonds are in small bits but with chunks still visible. Add the chilled butter pieces and pulse until the topping no longer looks sandy and is just beginning to hold together.
- Distribute the topping evenly over the peaches. Bake until the filling is bubbling around the edges and a sharp paring knife inserted into the center of the cobbler meets no resistance, 40 to 50 minutes.
- Serve warm or at room temperature with Vanilla Ice Cream (page 143) or just a pour of fresh, cold cream.
- For a MIXED BERRY CRSIP, make the filling using 6 cups (1 3/4 pounds/795 g) mixed berries (raspberries, blackberries, blueberries, and quartered strawberries) with 1/3 cup (65 g) granulated sugar, 2 tablespoons (15 g) all-purpose flour, and 2 teaspoons kirsch or lemon juice.
- If using store-bought amaretti, which are usually tiny, you'll need a few more than indicated in the recipe to make the right amount of crumbs.
- Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.
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