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Amaretti-Almond Stuffed Peaches

This is a traditional Italian dessert from Piedmont (Piemonte). It is a light and delicious way to end any dinner. These tasty stuffed peaches are best served at room temperature with a whipped cream or Mascarpone cream.

Amaretti-Almond  Stuffed Peaches

  • 4 firm ripe peaches
  • 30 ml butter (2 tbsp)
  • 50g toasted finely chopped almonds
  • 30 ml sugar (2tbsp, to taste)
  • 1 egg yolk
  • 50g amaretti biscuits, crushed
  • 2+2 tbsp ml liqueur Amaretto Disaronno
  • 5 drops natural almond extract
  • Preheat oven to180°C.
  • Cut the peaches in half and remove the stone. Using a melon baler or small spoon, carefully remove a little of the pulp to create a small indentations to hold the filling.
  • Hot the fry pan with 2 tbsp of butter. Place the chopped pulp and stirring from time to time cook for 1 minute.
  • Transfer the pulp with butter to a small bowl, add the sugar, almond extract, 2 tbsp of Amaretto, chopped almonds, lightly beaten yolk, and crashed amaretti biscuits (reserve a bit for garnish), gently stir mixture.
  • Fill each peach half with spoonfuls of the almond mixture.
  • Place the peaches in an ovenproof greased dish, drizzle with remaining liqueur over the top, and bake for a further 20-30 minutes.

MASCARPONE CREAM

  • 200 g mascarpone (cream cheese,)
  • 100 g crème fraiche (sour cream)
  • 3 tbsp icing sugar (to taste)
  • 3 tbsp liqueur Amaretto Disaronno
  • Chill sour cream and mascarpone at least for 30 minutes.
  • Place all ingredients in a chilled bowl. With electric beater, whisk sour cream, liqueur, mascarpone, sugar and extract until soft peaks form. Chill for 1 hour.
  • Garnish peaches with a bit of crashed amaretti and serve with mascarpone cream.