Peaches In Amaretto Caramel Recipes

GRILLED PEACHES WITH AMARETTI

Steps:

• Preheat the oven to 375 degrees F.
• Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
• Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side. I like to serve them with a dollop of creme fraiche or vanilla ice cream.
• Vanilla Sugar:
• Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years.

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.

CANNED PEACHES AMARETTO

Steps:

• In a large stockpot bring about 6 quarts water to boil, drop in peaches for about 2 minutes, with slotted spoon take out and drop into sink of cold water. Peel the skin from the peach with your hands, cut in half,pit,then quarters.
• In another large stockpot have ice water and lemon juice. Place the prepared peaches in the lemon juice water.
• Wash 12 to 14 pint jars. Place in a pan upside down with hot water in the oven at 200 degrees. Make sure seals are also in hot water.
• Combine orange juice, pineapple juice, sugar and cinnamon sticks.Heat and stir so sugar melts and does not burn.Add Amaretto. Drain peaches and add to hot syrup. Cook about five minutes. Hot pack peaches into jars, put one cinnamon stick in each jar. Use a jar funnel to pour syrup into jar.Make sure you leave 1/2 inch head room in the jar. Wipe the rim of each jar clean with a hot sterile cloth.
• Apply lid seal and screwbands. Place in a hot water bath for 20 minutes or use a pressure cooker canner and follow directions for your specific pressure cooker.Take out and cool on a towel covered counter. Keep out of drafts.Make sure each jar is sealed, seal will be dented in when sealed. If not sealed, reprocess.
• Store on a cool dark shelve or in a canning room.About two hours before serving,.
• open the jar,drain the peaches and chill.
• PEACH JUICE GELATIN DESSERT.
• Reserve the cold juice from the jar to measure at least 3/4 cup add water to make 1 cup place in saucepan, add 7-UP, stir in one packet of unflavored gelatin, stir until dissolved, heat and pour into bowl and chill or pour into parfait glasses and chill.

PEACHES IN AMARETTO CARAMEL

Steps:

• In small saucepan, combine sugar with 1 cup water. Place over low heat until sugar has dissolved. Raise heat to medium-high, and without stirring, allow syrup to bubble until it begins to caramelize and turn golden, about 20 minutes.
• Mix amaretto and lemon juice together. Reduce heat under saucepan to low. Standing back from pan, slowly pour in mixture; it will spit, then simmer. Stir to dissolve any sugar strands that have formed.
• Place peach halves in pan, in batches if necessary. Poach until just tender, 2 to 3 minutes, then transfer to plate. When all peaches have been poached, raise heat to medium-high, and boil caramel down until it is thick but still can be poured; there should be about 1 cup.
• Place 4 peach halves on each of four plates. Drizzle with caramel. Garnish each plate with a dollop of mascarpone sprinkled with splintered pistachios.

AMARETTI STUFFED PEACHES

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.

BAKED PEACHES WITH AMARETTI AND COCOA

Steps:

• Butter a baking dish large enough to hold 8 peach halves in a single layer.
• Cut the peaches in half with a small knife and remove the pits. Cut off the peel in strips. Place the peach halves in the baking dish as you finish peeling them.
• Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling.
• Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.
• Preheat the oven to 350°F and center a rack in the oven. Divide the filling among the peach halves. Pour the wine into the dish around the peaches. Bake 30 to 35 minutes or until a thin crust forms on the filling. Let cool to room temperature or refrigerate until chilled. Serve with whipped cream, if you like.

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.

GRAHAM NORTON'S ROASTED PEACHES WITH AMARETTO

Steps:

• Preheat the oven to 350 degrees.
• Bring a pan of water to the boil.
• Plunge the peaches in for approximately 30 seconds - this makes the skin easier to peel.
• Drain and refresh in cold, iced water.
• Carefully peel the peaches once cool.
• Cut in half and remove the stones.
• In a large bowl mix the peach halves with the amaretto and maple syrup.
• Sprinkle over the sugar and mix well.
• Allow the peaches to sit in the marinade for a few minutes.
• Place the peaches, cut side up, on a non-stick baking tray.
• Spoon the marinade into the holes in the peaches to keep them moist while cooking, pour over any excess.
• Sprinkle with a little extra sugar.
• Bake in the oven for approximately 5- 8 minutes, then remove and baste with the cooking juices, return to the oven to for a further 5 minutes, or until the peaches are tender.
• Remove from the oven.
• Serve two peach halves per person, cut side down on the plate.
• Spoon a little crème fraiche on each plate and drizzle the remaining juices over the crème fraiche.
• Lightly crush the Amaretti biscuits and sprinkle over the plates.

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.

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.

CARAMELIZED APRICOTS WITH ALMOND CREAM

Steps:

• Whip cream with confectioners' sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.
• Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.
• Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.
• Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.
• Arrange apricots on 4 plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.