Amaretti Peaches With Honey Chocolate Recipes

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AMARETTI PEACHES WITH HONEY & CHOCOLATE



Amaretti peaches with honey & chocolate image

An Italian classic with a twist, the perfect end to an Italian Sunday lunch

Provided by Ruth Watson

Categories     Dessert, Dinner

Time 45m

Number Of Ingredients 8

6large just ripe but firm peaches
15 loose (or 9 paper-wrapped) amaretti biscuits
scant blanched almond
85g dark chocolate (minimum 60% cocoa solids), roughly broken
1large egg , beaten
2 tbsp honey - clear or set
500g tub crème fraîche or mascarpone
a little cocoa powder

Steps:

  • Preheat the oven to 200C/gas 6/fan 180C. Halve and stone the peaches, then dig out a little flesh from the centre of each half, using a sharp-edged soup spoon. Put flesh and peaches to one side.
  • Tip the amaretti, almonds and chocolate into a food processor and pulse until the mixture is like coarse gravel. Add the spooned-out peach flesh, egg and honey and whizz for just a second or two to combine - don't over-process.
  • Spoon the stuffing into the peach halves, mounding it up a little. Arrange the peaches in a single layer in a heavy baking tin, then bake for 25-30 minutes or until the flesh is tender and the stuffing nicely browned. Serve hot, with a dollop of mascarpone or crème fraîche and a dusting of sifted cocoa powder.

Nutrition Facts : Calories 264 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.23 milligram of sodium

CHOCOLATE AMARETTI PEACHES



Chocolate Amaretti Peaches image

When fresh peaches (or nectarines) are in season, this is such an easy & truly special dessert to make using them & Amaretti cookies. Per the Joy of Baking website: "Amaretti is the Italian name for macaroons, which means little bitter things. Crisp & crunchy on the outside & soft inside, these sml domed-shaped cookies originated in Venice, Italy. Consisting of almonds or almond paste, sugar & egg whites that can be flavored w/chocolate or liqueurs & two baked cookies can be sandwiched together w/ganache, buttercream or even jam. Often served w/a sweet dessert wine, liqueurs or ice cream. Also ground up & added to desserts to give added texture & flavor." You can buy or make the vanilla or chocolate cookies ... or ... use my recipe for chocolate amaretti cookies posted here on RZ. The recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France.

Provided by twissis

Categories     Dessert

Time 45m

Yield 8 Peach Halves, 4 serving(s)

Number Of Ingredients 10

4 ounces chocolate amaretti cookies (crushed)
2 ounces chocolate (chopped)
1 tablespoon honey
1/4 teaspoon ground cinnamon
1 egg white (lightly beaten)
4 peaches (ripe, but firm)
2/3 cup white wine (I suggest a Riesling)
1 tablespoon sugar
1/2 grated orange, zest of
whipped cream (to garnish) (optional)

Steps:

  • Preheat oven to 375°F.
  • Combine crushed Amaretti cookies, chocolate, orange zest, honey & cinnamon in a bowl. Add the beaten egg white & mix to bind the mixture.
  • Halve & pit the peaches & fill the cavities w/sml mounds of the chocolate mixture.
  • Arrange the stuffed peaches in a lightly buttered, shallow ovenproof dish which will just hold the peaches comfortably.
  • Mix the wine & sugar in a measuring cup & stir to dissolve the sugar. Pour the wine mixture around the peaches.
  • Bake for 30-40 min till the peaches are tender when tested w/a skewer & the filling is golden. Serve immediately w/a little of the cooking juices spooned over the top & whipped cream in a separate bowl as an optional garnish.

Nutrition Facts : Calories 278.1, Fat 10.3, SaturatedFat 5.6, Cholesterol 103.5, Sodium 61, Carbohydrate 39.2, Fiber 4.2, Sugar 23.4, Protein 6.7

BAKED PEACHES WITH AMARETTI AND COCOA



Baked Peaches with Amaretti and Cocoa image

Provided by Anna Boiardi

Categories     Chocolate     Dessert     Bake     Quick & Easy     Peach     Summer

Yield Serves 4

Number Of Ingredients 9

Unsalted butter, for the baking dish
4 ripe peaches, washed and patted dry
5 tablespoons crushed amaretti cookies (about 2 ounces)
1 large egg yolk
1/2 teaspoon cocoa powder
1/4 cup dry white wine, such as Pinot Grigio
Whipped cream, for serving (optional)
Shopping with anna:
To hurry along not-very-ripe peaches, put them in a paper bag, close the top, and let them sit at room temperature until they ripen. I wish I could give you a specific length of time, but you just need to keep checking until they're ready.

Steps:

  • Butter a baking dish large enough to hold 8 peach halves in a single layer.
  • Cut the peaches in half with a small knife and remove the pits. Cut off the peel in strips. Place the peach halves in the baking dish as you finish peeling them.
  • Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling.
  • Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.
  • Preheat the oven to 350°F and center a rack in the oven. Divide the filling among the peach halves. Pour the wine into the dish around the peaches. Bake 30 to 35 minutes or until a thin crust forms on the filling. Let cool to room temperature or refrigerate until chilled. Serve with whipped cream, if you like.

BAKED PEACHES WITH CHOCOLATE



Baked Peaches With Chocolate image

This is a delicious variation on the classic Italian pairing of peaches baked with a filling of amaretti cookies. From a book called "chocolate treats".

Provided by Generationx

Categories     Dessert

Time 1h

Yield 8 Peach halves, 8 serving(s)

Number Of Ingredients 6

2 tablespoons unsalted butter, softened
3 ounces amaretti cookies, coarsely crushed
1 ounce semisweet chocolate, finely grated
4 large peaches
1 tablespoon golden superfine sugar
8 tablespoons , crem fraiche or 8 tablespoons sour cream

Steps:

  • Preheat the oven to 375.
  • Grease a shallow baking dish with butter.
  • Place cookies, grated chocolate, and butter in bowl and mix together.
  • Place the peaches in a separate heatproof bowl and cover with boiling water.
  • Let stand for one minute, then transfer to a bowl of cold water and let stand for additional minute.
  • Remove the peaches from the skin.
  • Cut each peach in half and remove pit.
  • Using a teaspoon, scoop out a little flesh from each peach half.
  • Chop the flesh and add to the cookie mixture.
  • Fill each peach half with the amaretti cookie mixture, then sprinkle with sugar.
  • Bake in the oven for 30 minutes, or until the peaches are soft and the filling is crisp.
  • Transfer to a serving plate and serve hot with creme fraiche or sour cream.

AMARETTI-STUFFED PEACHES



Amaretti-Stuffed Peaches image

Categories     Dessert     Bake     Peach     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/2 stick (1/4 cup) unsalted butter, softened
1 cup coarsely crumbled amaretti (Italian almond macaroons, preferably Lazzaroni brand)
2 1/2 tablespoons all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
8 firm-ripe small peaches (about 2 lb), halved lengthwise and pitted
Accompaniment: mascarpone cheese or crème fraîche

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.

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