Pesche Alla Piemontese Stuffed Peaches From Piemonte Recipes

PESCHE ALLA NONNA

Steps:

• Combine the water, vanilla bean, salt, lemon juice, and sugar in a large saucepan. Bring to a simmer over moderate heat, stirring to dissolve the sugar.
• Peel the peaches with a vegetable peeler and leave whole. Add the peaches to the simmering liquid, cover, and adjust the heat to maintain a gentle simmer. Poach the peaches until they are barely tender when pierced with a knife, about 4 minutes; they will continue to cook as they cool. Remove them from the poaching liquid with a slotted spoon; reserve the syrup. When they are cool, halve the peaches and remove the pits.
• Strain the syrup, let cool thoroughly, then pour it over the peach halves. Cover and chill the peaches.
• Put the raspberries in a blender with 1/2 cup of the syrup from the chilled peaches. Blend until smooth, then strain through a fine-mesh sieve to remove the seeds. Thin the raspberry sauce, if needed, with a little more syrup. Taste and add a little superfine sugar if the sauce needs sweetening.
• To serve, cut each peach half into 3 slices. Make a pool of the raspberry sauce on 6 dessert plates. Put a scoop of ice cream in the center. Surround with the peach slices. Crumble an amaretti cookie over the top and serve.

PESCHE ALLA PIEMONTESE STUFFED PEACHES FROM PIEMONTE

Steps:

• Rinse, halve and stone the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake at 350 degrees for about 45 minutes. Serve hot or cold, with or without heavy cream.

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.

PECHE ALLA PIEMONTESE

Steps:

• Preheat the oven to 350 degrees.
• Rinse, halve and stone the peaches. Puree 2 of the peaches in a food processor. Place the puree in a bowl add the sugar, crushed macaroons and the egg yolk. Cover each peach halve with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 45 minutes. Serve hot or cold, with or without heavy cream.
• Preheat oven to 375 degrees and set rack at middle level in oven.
• Break the almond paste into 1-inch pieces. In the bowl of a mixer, combine almond paste, and sugars. With the paddle attachment, mix on the slowest speed to crumble together, paste and sugars. Pour in the egg whites in 3 to 4 additions, beating well between each addition. Scrape down the bowl frequently as you are adding the egg whites.
• If possible, leave time to pack the macaroon paste into a plastic container and allow it to age overnight in the refrigerator before baking.
• Use a plain tube with a 1/2 to 3/4-inch opening (Ateco #7 or #8) to pipe 3/4 to 1-inch macaroons on parchment or waxed paper lined cookie trays. Leave 1-inch around each macaroon.
• Moisten the surface of the macaroons with a wet towel and sprinkle with granulated or confectioners' sugar. Bake immediately for 15 minutes to 20 minutes, until thet are well puffed and golden. Cool the macaroons. When cool, remove them from paper by turning paper over and moistening the back of the paper, then peel it off.
• Yield: 34 cookies

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.