Peaches Stuffed With Amaretti Cookies Recipes

AMARETTI-STUFFED PEACHES

Amaretti-Stuffed Peaches image

Categories Dessert Bake Peach Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1/2 stick (1/4 cup) unsalted butter, softened
1 cup coarsely crumbled amaretti (Italian almond macaroons, preferably Lazzaroni brand)
2 1/2 tablespoons all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
8 firm-ripe small peaches (about 2 lb), halved lengthwise and pitted
Accompaniment: mascarpone cheese or crème fraîche

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons 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 a small spoon to create a 1-inch-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 amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.

AMARETTI STUFFED PEACHES

Amaretti Stuffed Peaches image

Provided by Food Network

Yield 16 servings

Number Of Ingredients 8

Ingredients

1/2 stick unsalted butter, softened
1 cup coarsely crumbled amoretti
2 1/2 Tbsp. whole wheat flour
2 Tbsp. sugar
1/8 tsp. salt
1 large egg
8 firm, ripe small peaches, halved lengthwise and pitted
8 oz. mascarpone cheese

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.

AMARETTI-STUFFED PEACHES

Amaretti-Stuffed Peaches image

Number Of Ingredients 5

Ingredients

8 medium peaches, not too ripe
8 amaretti cookies
2 tablespoons softened unsalted butter
2 tablespoons sugar
1 large egg

Steps:

1 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a baking dish large enough to hold the peach halves in a single layer. 2 Place the amaretti cookies in a plastic bag and crush them gently with a heavy object, such as a rolling pin. You should have about 1/2 cup. In a medium bowl, mix together the butter and sugar and stir in the crumbs. 3 Following the line around the peaches, cut them in half and remove the pits. With a grapefruit spoon or a melon baller, scoop out a little of the peach flesh from the center to widen the opening and add it to the crumb mixture. Stir the egg into the mixture. 4 Arrange the peach halves cut sides up in the dish. Spoon some of the crumb mixture into each peach half. 5 Bake 1 hour or until the peaches are tender. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHOCOLATE AMARETTI PEACHES

Chocolate Amaretti Peaches image

When fresh peaches (or nectarines) are in season, this is such an easy & truly special dessert to make using them & Amaretti cookies. Per the Joy of Baking website: "Amaretti is the Italian name for macaroons, which means little bitter things. Crisp & crunchy on the outside & soft inside, these sml domed-shaped cookies originated in Venice, Italy. Consisting of almonds or almond paste, sugar & egg whites that can be flavored w/chocolate or liqueurs & two baked cookies can be sandwiched together w/ganache, buttercream or even jam. Often served w/a sweet dessert wine, liqueurs or ice cream. Also ground up & added to desserts to give added texture & flavor." You can buy or make the vanilla or chocolate cookies ... or ... use my recipe for chocolate amaretti cookies posted here on RZ. The recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France.

Provided by twissis

Categories Dessert

Time 45m

Yield 8 Peach Halves, 4 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces chocolate amaretti cookies (crushed)
2 ounces chocolate (chopped)
1 tablespoon honey
1/4 teaspoon ground cinnamon
1 egg white (lightly beaten)
4 peaches (ripe, but firm)
2/3 cup white wine (I suggest a Riesling)
1 tablespoon sugar
1/2 grated orange, zest of
whipped cream (to garnish) (optional)

Steps:

Preheat oven to 375°F.
Combine crushed Amaretti cookies, chocolate, orange zest, honey & cinnamon in a bowl. Add the beaten egg white & mix to bind the mixture.
Halve & pit the peaches & fill the cavities w/sml mounds of the chocolate mixture.
Arrange the stuffed peaches in a lightly buttered, shallow ovenproof dish which will just hold the peaches comfortably.
Mix the wine & sugar in a measuring cup & stir to dissolve the sugar. Pour the wine mixture around the peaches.
Bake for 30-40 min till the peaches are tender when tested w/a skewer & the filling is golden. Serve immediately w/a little of the cooking juices spooned over the top & whipped cream in a separate bowl as an optional garnish.

Nutrition Facts : Calories 278.1, Fat 10.3, SaturatedFat 5.6, Cholesterol 103.5, Sodium 61, Carbohydrate 39.2, Fiber 4.2, Sugar 23.4, Protein 6.7

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