Amaretti Stuffed Nectarines Recipes

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ROAST NECTARINES WITH AMARETTI CRUMBLE



Roast nectarines with amaretti crumble image

Time 40m

Yield 4

Number Of Ingredients 1

75g amaretti biscuits 1½ tbsp plain flour 1½ tbsp light brown sugar 30g unsalted butter, chilled and cut into small pieces, plus extra for greasing 4 firm, ripe nectarines, halved and stoned

Steps:

  • 1. Preheat the oven to 180°C, gas mark 4. Blitz the biscuits, flour and sugar in a food processor until roughly chopped. Add the butter and pulse until just combined. 2. Grease a baking dish in which the nectarine halves will fit snugly. Pour 2 tbsp water into the bottom of the baking dish, then arrange the nectarine halves, cut-side up, pressing the topping onto them evenly. 3. Bake for 30 minutes until the nectarines are tender and the topping is golden brown. Cool slightly and serve with vanilla ice cream, if liked.

Nutrition Facts : Nutritional Info Typical values per serving Energy 1071.104kJ 256kcals Fat 11.3g Saturated Fat 4.1g Carbohydrate 23.8g Sugars 29.2g Salt trace Click here for more information about health and nutrition

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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