Amaretto Peach Tart P Recipes

AMARETTO PEACH TART - P

Steps:

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• 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.

AMARETTO CHOCOLATE TART WITH APRICOT CREAM

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
• For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
• Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
• For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
• For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
• Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.

AMARETTI PEACHES WITH HONEY & CHOCOLATE

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.

PEACH TARTLETS WITH APRICOT GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
• Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
• Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
• Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

CRUNCHY AMARETTO PEACH COBBLER

Steps:

• Preheat oven to 350°. Spread pie filling into an ungreased 13x9-in. baking dish; drizzle with amaretto. Sprinkle cookie mix and almonds over top; dot with butter. , Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm.

AMARETTO PEACH PARFAITS

Steps:

• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.

SLOW COOKER AMARETTO-POACHED PEACHES

Steps:

• Toss peaches, lemon zest, amaretto, honey, salt, red pepper flakes, and 1 cup hot water in slow cooker. Cover and cook on high until peaches are tender when pierced with a fork, about 1 hour. Keep warm until ready to serve.
• Serve peaches and sauce over ice cream and top with basil.

PEACH AMARETTO UPSIDE-DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside.
• Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.

ITALIAN STYLE AMARETTO-PEACH CRISP

Steps:

• Preheat oven to 350°F.
• Arrange the peach slices in an 8x8-inch pan or a gratin dish. (NOTE: If you are using frozen peaches, you don't need to defrost them first, but you do need to separate them.) Sprinkle with lemon zest, lemon juice, and Amaretto, if desired.
• Place the amaretti in a food processor and grind into crumbs with a few short bursts. Add the almonds during the last burst or two, so they get broken up but not finely ground. Stir in the optional sugar, if desired. (If you are in need of a little exercise, you can bypass the food processor. Put the cookies in a plastic bag and whack them mercilessly with a rolling pin. Add the almonds and optional sugar, and shake well.)(NOTE: I skip this step. Instead, I just add the cookies to the butter mixture (the cookies will soften in the melted butter/liquids). Mix and crush with a wooden spoon).
• Transfer the cookie mixture to a bowl, pour in the melted butter, and mix with a fork until well combined. Sprinkle the topping over the peaches, patting it into place.
• Bake for 25 minutes, or until golden. Serve warm, at room temperature, or cold, plain or `a la mode.

FRESH PEACHES WITH AMARETTO SAUCE

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.

AMARETTO PEACHES

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.