Amaretti Stuffed Peaches With Marsala Recipes

AMARETTI-STUFFED PEACHES

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.

PEACHES STUFFED WITH AMARETTI COOKIES

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
• Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
• Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.

AMARETTI STUFFED PEACHES

Steps:

• Put oven rack in middle position and preheat oven to 350 degrees. Melt 2 Tbsp. butter and pour into a 13 x 19 inch glass or ceramic baking dish. Pulse 3/4 cup crumbled amoretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 Tbsp. 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 small spoon to create a 1" 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 amoretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temp.
• Wisk mascarpone with a few tablespoons of milk until it reaches a consistency suitable to dollop on peaches. Spoon on 1 Tbsp. per peach.

AMARETTI-STUFFED PEACHES

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a baking dish large enough to hold the peach halves in a single layer. 2 Place the amaretti cookies in a plastic bag and crush them gently with a heavy object, such as a rolling pin. You should have about 1/2 cup. In a medium bowl, mix together the butter and sugar and stir in the crumbs. 3 Following the line around the peaches, cut them in half and remove the pits. With a grapefruit spoon or a melon baller, scoop out a little of the peach flesh from the center to widen the opening and add it to the crumb mixture. Stir the egg into the mixture. 4 Arrange the peach halves cut sides up in the dish. Spoon some of the crumb mixture into each peach half. 5 Bake 1 hour or until the peaches are tender. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

AMARETTI STUFFED PEACHES

Steps:

• Preheat oven to 350. Place the peaches cut side up in a 7 by 11 inch baking dish.
• Spoon 1 teaspoon red currant jelly into each hollow.
• Spoon 1 crushed amaretti cookie into each hollow.
• Cover with foil and bake for 25 minutes or until tender.

AMARETTI-STUFFED PEACHES WITH MARSALA

Steps:

• Lightly grease an ovenproof dish, and preheat oven to 350°F.
• Halve peaches and remove stones.
• Scoop out a little of the flesh from each half, chop, then place in a bowl.
• Add the chopped amaretti cookies, crystallized ginger, sugar, almonds and 1-2 teaspoons marsala.
• Stitr with a spoon to form a slightly sticky mixture.
• Fill the peach cavities with the amaretti mixture, forming a mound with each.
• Top each half with a small piece of butter, then place the peaches into the greased dish.
• Pour the remaining marsala around the peaches.
• Cover loosely with foil, and bake in the oven for 20 to 25 minutes, basting from time to time with the marsala.
• Check if peaches are tender, and cook a little longer if necessary.
• Peaches can be served warm or at room temperature with the pan juices spooned over, accompanied with a dollop of cream and a scoop of ice cream if desired.