Grilled Peaches With Vin Santo And Anise Biscotti Recipes

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GRILLED PEACHES



Grilled Peaches image

Provided by Natalie Clark

Categories     Summer

Time 10m

Number Of Ingredients 2

2-3 peaches, sliced in two and pitted
2 tablespoons olive (not extra virgin) or vegetable oil, for coating

Steps:

  • Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.

Nutrition Facts : Calories 111 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 0 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

ITALIAN CONTUCCI (BISCOTTI)



Italian Contucci (Biscotti) image

Provided by Roz

Number Of Ingredients 9

1 pound of butter
4 pounds of flour
12 tsp. baking powder
2 pounds of sugar
pinch of salt
2 lemons, juice AND rind
2 cups slivered almonds
12 eggs, beaten
4 tsp. anise seed or 1-1/2 tsp. oil of anise

Steps:

  • Melt butter in a small bowl and set aside.
  • In a large bowl, mix the dry ingredients of flour, baking powder, sugar, salt.
  • Mix in the lemon juice and rind, and almonds.
  • Add the melted butter, beaten eggs (one at a time), and anise to this mixture.
  • Blend all ingredients together well.
  • Divide the dough into 3 to 4 batches.
  • Roll each batch of dough into long strips/logs about 3 inches wide by 12 inches long.
  • Place the strips/logs on a greased cookie sheet.
  • Bake at 350 degrees until lightly colored, about 20 - 25 minutes.
  • Cut diagonally into slices about 1" thick.
  • If desired, bake again with the slices placed on their sides, for another 5 - 10 minutes. (My family likes contucci prepared both ways, so we bake half a second time for the drier (dipping) version, and leave the other half baked only once for the more moist version).

GRILLED PEACHES WITH VIN SANTO AND ANISE BISCOTTI



Grilled Peaches with Vin Santo and Anise Biscotti image

This rustic dessert is great served with a glass of Vin Santo, a sweet Italian white wine.

Provided by Melissa Kelly

Time 35m

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 8-ounce container mascarpone cheese*
4 large firm but ripe peaches, halved, pitted
1 tablespoon safflower oil or vegetable oil
1 1/4 cups Vin Santo
1 1/2 tablespoons chilled unsalted butter
Anise Biscottiepi:recipelink

Steps:

  • Place sugar in small bowl. Scrape in seeds from vanilla bean; stir to blend. (Reserve bean for another use.) Place mascarpone cheese in another small bowl; stir in 2 tablespoons vanilla sugar.
  • Do Ahead: Vanilla sugar and mascarpone mixture can be made ahead. Store vanilla sugar airtight at room temperature up to 1 month. Cover and refrigerate mascarpone mixture up to 2 days.
  • Prepare barbecue (medium heat) and preheat oven to 400°F. Lightly brush cut sides of peach halves with oil. Grill peach halves, cut side down, until grill marks appear, about 2 minutes. Place peach halves, cut side up, in 13x9-inch glass baking dish.
  • Bring Vin Santo to boil in small saucepan. Spoon 1/2 cup Vin Santo over peaches, then sprinkle with 3 tablespoons vanilla sugar. Bake peaches until tender, about 15 minutes. Boil remaining 3/4 cup Vin Santo in pan until reduced to 3 tablespoons, about 4 minutes. Add butter and stir until melted.
  • Transfer 1 peach half to each of 4 plates. Spoon dollop of mascarpone mixture alongside. Drizzle reduced Vin Santo over and serve warm or at room temperature with Anise Biscottiepi:recipelink.
  • *Italian cream cheese; available at many supermarkets and Italian markets.

ANISE BISCOTTI



Anise Biscotti image

My aunt would make anise recipes all the time for dessert and these biscotti were my favorite. I can remember walking into the house and I'd almost swoon when I smelled them baking-the aroma seemed to fill every room. -Esther Perea, Van Nuys, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3-1/2 dozen.

Number Of Ingredients 12

2-1/2 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons crushed aniseed
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup sugar, divided
1-1/4 teaspoons vanilla extract
2 large eggs
1 cup blanched almonds, toasted and finely chopped
2 teaspoons milk

Steps:

  • Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.

Nutrition Facts :

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