Amaretto Peach Preserves Recipes

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PEACH PECAN & AMARETTO PRESERVES



Peach Pecan & Amaretto Preserves image

I have not tried this recipe I am posting it for a request. It sounds marvelous and should make an excellent homemade Holiday gift too

Provided by Steve P.

Categories     Fruit

Time 1h30m

Yield 1 Batch

Number Of Ingredients 8

2 lbs peaches, peeled
1 cup golden raisin
3/4 cup water, more if needed
1 1/2 tablespoons finely grated orange zest
2 tablespoons strained fresh lemon juice
3 cups sugar
1/2 cup pecan halves or 1/2 cup pecan pieces
3 tablespoons amaretto liqueur

Steps:

  • In a heavy, non-reactive saucepot combine raisins and water and let raisins soak until they plump.
  • Cut peaches into halves or quarters and combine them with the plumped raisins and water.
  • Add zest and heat mixture to simmering until very tender, about 15 minutes.
  • Stir in orange and lemon juices and return to a boil.
  • Add sugar and cook over medium heat, stirring very frequently with a flat bottom wooden spoon, until thick, about 30 minutes.
  • Test Mixture: Put a spoonful on a chilled saucer and let it cool; when saucer is held on edge, the surface of the jam should wrinkle.
  • Add the pecans and cook, stirring, about 5 minutes longer.
  • Remove from heat and stir in the Amaretto.
  • Ladle into hot, clean canning jars, leaving 1/4 inch head space.
  • Seal with new two-piece lids according to manufacturer's directions and process for 10 minutes in a boiling water bath.
  • Cool, label, and store.
  • Best if allowed to mellow in the jars for two weeks before serving.
  • Makes great holiday gifts.

Nutrition Facts : Calories 3472.7, Fat 38.6, SaturatedFat 3.5, Sodium 21.5, Carbohydrate 813.6, Fiber 25.3, Sugar 764.3, Protein 18

AMARETTO-PEACH PRESERVES



Amaretto-Peach Preserves image

Chock-full of peaches, raisins and pecans, this lovely conserve enhances ordinary slices of toast.-Redawna Kalynchuk, Sexsmith, Alberta

Provided by Taste of Home

Time 1h20m

Yield 5 half-pints.

Number Of Ingredients 9

1 cup golden raisins
3/4 cup boiling water
2 pounds peaches, peeled and chopped
4 teaspoons grated orange zest
1/3 cup orange juice
2 tablespoons lemon juice
3 cups sugar
1/2 cup chopped pecans
3 tablespoons amaretto

Steps:

  • Place raisins in a small bowl. Cover with boiling water; let stand 5 minutes. Place raisins with liquid in a large saucepan. Add peaches and orange zest. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until peaches are tender., Stir in orange and lemon juices; return to a boil. Add sugar. Cook, uncovered, over medium heat 25-30 minutes or until thickened, stirring occasionally. Add pecans; cook 5 minutes longer. Remove from heat; stir in amaretto., Carefully ladle hot mixture into five hot sterilized half-pint jars. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

PEACH JAM WITH AMARETTO LIQUEUR



Peach Jam with Amaretto Liqueur image

Opinions differ how this jam tastes best. Some members of our family like it as a spread on toast, others add it to a bowl of natural yogurt. Both are very tasty.

Provided by gutefee

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 90

Number Of Ingredients 5

4 ½ cups finely chopped, peeled peaches
2 tablespoons lemon juice
3 cups sugar
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
⅓ cup amaretto liqueur, or more to taste

Steps:

  • Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
  • Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
  • Remove from heat and stir in amaretto liqueur.
  • Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 31 calories, Carbohydrate 7.5 g, Sodium 0.3 mg, Sugar 7.5 g

AMARETTO PEACH TART - P



Amaretto Peach Tart - P image

This cheesecake-like filling is topped with a beautiful fresh peach topping. The "start to finish" time is 2 hrs 40 minutes. It includes cooking, cooling and refrigerating time.

Provided by Nana Lee

Categories     Dessert

Time 2h35m

Yield 10 serving(s)

Number Of Ingredients 9

1 refrigerated pie crust, softened as directed on box (from 15-oz box)
1 (8 ounce) package cream cheese, softened
1/3 cup sugar (or Splenda)
2 tablespoons Amaretto
2 eggs
2 tablespoons peach preserves
1 tablespoon Amaretto
1 lb fresh peach slices, thawed, well drained or 1 lb frozen sliced peaches, without syrup, thawed, well drained
mint leaf, garnish (optional)

Steps:

  • Print Close Window
  • Heat oven to 450°F
  • Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom.
  • Trim edge if necessary.
  • Generously prick crust with fork.
  • Bake 9 to 11 minutes or until light golden brown.
  • Cool completely, about 30 minutes.
  • Reduce oven temperature to 375°F
  • In medium bowl with electric mixer, beat cream cheese and sugar on medium speed until light and fluffy.
  • Beat in 2 tablespoons amaretto and the eggs until well blended.
  • Pour into cooled baked shell.
  • Bake 18 to 22 minutes or until filling is set. Cool 10 minutes.
  • Refrigerate at least 1 hour or until completely cooled and set.
  • Just before serving, in medium bowl, mix preserves and 1 tablespoon amaretto.
  • If desired, strain mixture. Stir in peaches to coat.
  • Arrange peach slices over top of tart.
  • Garnish with mint leaves.
  • Store in refrigerator.
  • EXCHANGES: 1 Starch; 1/2 Fruit; 3 Fat.

Nutrition Facts : Calories 215.7, Fat 13.1, SaturatedFat 6.6, Cholesterol 67.2, Sodium 165.8, Carbohydrate 21.6, Fiber 0.8, Sugar 14, Protein 3.8

FRESH PEACHES WITH AMARETTO SAUCE



Fresh Peaches with Amaretto Sauce image

Company dessert? Dress up fresh peach slices with a 5-ingredient killer sauce that includes soymilk and amaretto.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 4

Number Of Ingredients 6

2 tablespoons sugar
1 tablespoon cornstarch
1 cup soymilk
1 tablespoon amaretto liqueur or 1/4 teaspoon almond extract
1 teaspoon vanilla
4 cups sliced fresh peaches

Steps:

  • Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and amaretto liqueur until well blended.
  • Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
  • Divide peaches among 4 individual dessert dishes. Spoon amaretto sauce over peaches. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 23 g, TransFat 0 g

AMARETTO-PEACH CHEESE SPREAD



Amaretto-Peach Cheese Spread image

During the Christmas season we have an appetizer dinner with two other couples. This super simple dessert is one of the items we've served. It was very popular and you can use it for either an appetizer or dessert.-Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 16 servings.

Number Of Ingredients 5

2 packages (8 ounces each) cream cheese, softened
1 jar (18 ounces) peach preserves
1 cup finely chopped pecans
2 tablespoons Amaretto
Gingersnap cookies

Steps:

  • Place cream cheese on a serving plate. In a small bowl, combine the preserves, pecans and Amaretto; spoon over cream cheese. Serve with gingersnap cookies.

Nutrition Facts : Calories 233 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 84mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

AMARETTO PEACHES



Amaretto Peaches image

A super-easy cheat from www.cannedfood.co.uk

Provided by cannedfood

Time 20m

Yield Serves 4

Number Of Ingredients 8

1 (410g) can peach halves, in natural juice, drained
1 (425g) can creamed rice pudding
50g amaretto biscuits, lightly crushed
25g butter, softened
25g soft brown sugar
1 egg yoke
4 tbsp amaretto liquor
1/2 tsp vanilla extract

Steps:

  • Preheat the oven 180C/ 350F/Gas5.
  • Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, 1/2 the liquor and biscuits and mix well.
  • Mix the rice pudding with the vanilla extract and divide between 4 ramekins.
  • Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto.
  • Place in the middle of the oven and bake for 8-10 minutes, until the top is lightly golden and bubbling.
  • Sit the ramekin on a small plate with a couple of amaretto biscuits on the side.

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