PEACH AMARETTI MESS
While the traditional English version of "Eton mess" is a mixture of strawberries, meringue and cream, this Italian version uses peaches, chocolate and amaretti cookies.
Provided by Cheri Liefeld
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In large bowl, beat whipping cream with electric mixer on high speed. As cream begins to thicken, beat in granulated sugar and cocoa. Refrigerate until ready to serve.
- In 10- or 12-inch skillet, cook peaches, brown sugar and lemon juice over medium heat. As sugar melts to form sauce, stir in schnapps. Cook until peaches are softened.
- In individual dessert dishes, layer whipped cream, crushed cookies and peaches. Repeat layers. Garnish each with whipped cream, crushed cookies and 1 whole cookie. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
ADULTS-ONLY AMARETTI CRUNCH DESSERT
This dessert recipe includes Amaretto liqueur, so it's meant for adults only. Serving it in a shooter glass makes for a restaurant-like presentation
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Reserve 6 raspberries for garnish. Place remaining raspberries in a saucepan and add 2 tablespoons sugar, water, and lemon juice. Bring to a simmer over low heat and cook, stirring occasionally, until raspberries break down, 5 to 7 minutes. Drain through a fine mesh sieve set over a bowl to remove seeds and reserve raspberry sauce.
- Combine amaretto liqueur, heavy cream, and remaining sugar in a mixing bowl. Whip until soft peaks form. Add mascarpone cheese and blend thoroughly.
- Place 1 or 2 tablespoons crushed amaretti in the bottom of a serving glass. Add whipped mascarpone mixture and a layer of raspberry sauce. Repeat layers and top with 1 reserved raspberry and 1 whole amaretti cookie. Repeat with remaining ingredients.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 30.5 g, Cholesterol 101 mg, Fat 34.2 g, Fiber 2.6 g, Protein 4.9 g, SaturatedFat 18.5 g, Sodium 44.1 mg, Sugar 25.2 g
FROZEN PEACH AND AMARETTI SOUFFLES
Categories Fruit Dessert Raspberry Peach Brandy Amaretto Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Combine 3 pounds peaches, 1/2 cup sugar and brandy in heavy large saucepan. Simmer over medium heat until peaches are juicy and tender, stirring occasionally, about 5 minutes. Transfer to processor and puree until smooth. Set aside 2 1/4 cups peach puree; cool (reserve any remaining puree for another use).
- Cut eight 14 x 6-inch foil strips. Fold each in half lengthwise. Wrap 1 foil strip tightly around each of eight 2/3-cup soufflé dishes, forming collars that extend from base of dish to above rim. Fold and crimp ends tightly to secure.
- Whisk yolks, corn syrup and remaining 1 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using handheld electric mixer, beat constantly until thermometer inserted into mixture registers 160°F, about 7 minutes. Remove bowl from over water. Continue to beat mixture until cool and thick, about 5 minutes.
- Beat cream and vanilla in another large bowl until soft peaks form. Add amaretto and beat until stiff peaks form. Fold peach puree into cream mixture in 3 additions. Gently fold in yolk mixture and 6 tablespoons crushed cookies. Divide mixture equally among prepared soufflé dishes (mixture will extend above rim of dishes). Sprinkle tops with remaining crushed cookies. Cover with plastic; freeze overnight and up to 3 days.
- Carefully remove foil from soufflés. Top soufflés with berries and peach slices, if desired, and serve immediately.
AMARETTI STUFFED PEACHES
Provided by Food Network
Yield 16 servings
Number Of Ingredients 8
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.
PEACH-AMARETTI BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Spread softened butter on the toast rounds. Top with peach preserves and crushed amaretti cookies.
FROZEN PEACH SOUFFLE WITH RASPBERRY SAUCE
Make and share this Frozen Peach Souffle With Raspberry Sauce recipe from Food.com.
Provided by threeovens
Categories Frozen Desserts
Time 55m
Yield 1 Souffle, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Use a food mill to process raspberries and remove seeds; discard seeds.
- Alternatively, you can puree raspberries in a food processor, then strain to remove seeds; makes about 1 cup raspberry puree.
- In a medium bowl, whisk together raspberry puree and sugar, until sugar is dissolved; stir in lemon juice and chill (makes about 1/2 cup syrup and can be stored up to 3 days in the refrigerator).
- Cut a sheet of waxed paper to wrap around a one quart souffle dish; fold in thirds, lengthwise, so it is about 4 inches wide; wrap around the souffle dish and tape ends together, like a collar, so it extends the "height" of the dish by 3 inches; chill dish in freezer.
- Alternatively, use the same method to increase the "height" of 8 individual ramekins by 1 1/2 inches.
- In a large saucepan, over medium heat, cook peaches, 1/3 cup sugar and the lemon juice, stirring frequently, until peaches are soft and break down to an applesauce consistency, about 15 minutes.
- Puree the cooked peaches in a food mill or blender; you'll have about 2 cups.
- In a small saucepan, over medium heat, warm peach liqueur, stir in gelatin and cook, while stirring, until the gelatin melts; stir the gelatin mixture and the almond extract into the peach puree; chill until cold.
- Bring a pot of water to a simmer; beat egg yolks with remaining 2/3 cups sugar in a mixing bowl.
- Place mixing bowl over the simmering water, being sure the bowl does not touch the water; whisk egg yolks until they are pale yellow and have doubled in volume, 5 to 7 minutes.
- Remove bowl from heat, whisk in the peach mixture and whisk until it cools down.
- Beat egg whites to stiff peaks; in a separate bowl, beat whipping cream to soft peaks.
- Stir half the egg whites into the peach mixture; add remaining egg whites to the whipped cream, then pour the peach mixture on top.
- Gently fold them all together.
- Gently spoon mixture into the souffle dish or the prepared ramekins; it should come at least halfway up the paper collar.
- Smooth out the top and scatter with the toasted almonds.
- Freeze until very firm, at least 4 hours; it can be frozen overnight, but transfer to the refrigerator for an hour to soften before serving.
- If you do make it more than 1 day in advance, press plastic wrap to surface, once frozen.
- To serve, carefully remove collar, serve thin slices with a little raspberry sauce spooned over, and the rest passed.
- Alternatively, serve in individual ramekins, with a little raspberry sauce.
Nutrition Facts : Calories 386, Fat 20.6, SaturatedFat 11.5, Cholesterol 219.8, Sodium 71.7, Carbohydrate 45.5, Fiber 3.6, Sugar 40.1, Protein 7.4
PEACH AND AMARETTI CRISP
Provided by David Lebovitz
Categories Food Processor Fruit Dessert Bake Peach Almond Summer Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and lay a sheet of aluminum foil on the rack below to catch drippings. Preheat the oven to 375°F.
- To make the filling:
- Mix the peach slices with the granulated sugar, flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart baking dish.
- To make the topping:
- In a food processor, pulse together the flour, the brown and granulated sugars, amaretti, and cinnamon until the amaretti are in very small bits. Add the almonds and pulse until the nuts are in small pieces.
- Add the pieces of butter and pulse until the butter is finely broken up.Continue to pulse until the topping no longer looks sandy and is just beginning to hold together.
- Distribute the amaretti topping evenly over the peaches and bake the crisp for 40 to 50 minutes, until the edges are bubbling and a knife inserted into the center pierces the fruit easily.
- Serving:
- Serve warm with a cold pitcher of heavy cream or with vanilla ice cream.
- Variation:
- For a berry crisp, toss 6 to 8 cups mixed berries (quartered strawberries, raspberries, blackberries, and blueberries) with 1/3 cup sugar, 2tablespoons flour, and a squirt of lemon juice. Cover with just enough topping to hide the fruit and freeze the rest.
AMARETTO SOUFFLE
Make and share this Amaretto Souffle recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Butter a 6 cup souffle dish and sprinkle with a little of the superfine sugar.
- Put the cookies in a bowl. Sprinkle them with 2 tbsp of the Amaretto Liqueur, and set aside.
- In another bowl, mix together the 4 egg yolks, 2 tbsp sugar and the flour.
- Heat the milk just to a boil in a heavy saucepan. gradually add the hot milk to the egg mixture, stirring.
- Pour the mixture back into the pan. Set over low heat and simmer gently for 3-4 minutes, or until thickened, stirring occasionally.
- Add the remaining Amaretto liqueur. Remove from heat.
- In an extremely clean, grease-free bowl, whisk the 5 egg whites until they hold soft peaks (if not using a copper bowl, add the cream of tartar as soon as the whites are frothy). Add the remaining sugar and continue whisking until stiff.
- Add about one quarter of the whites to the liqueur mixture and stir in with a rubber spatula. Add the remaining whites and fold in gently.
- Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened cookies, then spoon the reaming souffle mixture on top.
- Bake for 20 minutes or until the souffle is risen and lightly browned. Sprinkle with sifted confectioners' sugar and serve immediately.
Nutrition Facts : Calories 151.6, Fat 4.8, SaturatedFat 2, Cholesterol 146.7, Sodium 75.8, Carbohydrate 20.8, Fiber 0.1, Sugar 16.9, Protein 6.4
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