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Joe

RE: Almond-stuffed Peaches. This was dessert 2 nights in a row--for a cooking class on Thursday

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Joined: Dec 14, 2005

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Posted to Thread #18838 at 10:47 pm on Aug 21, 2010

for which I didn't have time to test it out first, (I'm so glad it came out well), and for friends on Friday. TJ's has boxes of 12 peaches that have been really good this year. I also subbed their almond biscotti for the amaretti.

ALMOND-STUFFED PEACHES

From <i>Italian Family Cooking</i> by Anne Casale

4 oz. amaretti (Italian macaroons)
¼ cup toasted slivered almonds
1 Tbs. unsalted butter, softened
6 medium-ripe peaches (about 2 pounds)
½ cup (approximately) apricot preserves
3 Tbs. unsalted bitter, cut into ¼-inch cubes
½ cup amaretto liqueur

Break up the amaretti and place in food processor. Add almonds and run machine nonstop until both are coarsely ground, about 30 seconds. Set aside

Adjust rack to center of oven and preheat to 350°F, Grease bottom and sides of a 13 x 9-inch baking pan with 1 Tbs. softened butter

Blanch peaches in boiling water for 2 minutes. Rinse under cold water, drain and remove skins. Cut each peach in half; remove and discard stone.

Place peaches in prepared pan and spoon ½ teaspoon apricot preserves into each cavity. Spoon crumb mixture into each cavity and gently press down with fingertips. Dot the top of each peach half with butter. Sprinkle liqueur on top of each and bake until barely tender when tested with a fork, about 15 minutes.


TOPPING

1 cup heavy cream
1 Tbs. confectioners’ sugar
2 Tbs. amaretto liqueur

Whip cream with confectioners’ sugar until still. Fold in liqueur.

To serve, place one or two peach halves on each individual plate and garnish with whipped cream. Peaches are best served warm.


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