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.
PEACHES STUFFED WITH AMARETTI COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
- Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
- Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.
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.
ROASTED PEACHES WITH AMARETTI CRUMBLE
Provided by Cindy Mushet
Categories Food Processor Fruit Dessert Bake Roast Kid-Friendly High Fiber Backyard BBQ Peach Almond Summer Family Reunion Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 11 x 7 x 2- inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process topping mixture until moist clumps form.
- Place peach halves, cut side up, in prepared dish. Spread topping over surface of each peach half (about 1 generous tablespoon for each), pressing lightly to adhere and leaving 1/4-inch plain border.
- Bake peaches until tender when pierced with knife and topping is golden brown, about 35 minutes. Cool slightly. Transfer 1 warm roasted peach half to each of 6 plates. Serve with scoop of vanilla ice cream alongside.
- Available at some supermarkets and at Italian markets.
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
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.
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