CHOCOLATE AMARETTI PEACHES
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
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
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.
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.
CHOCOLATE AMARETTI COOKIES
This was posted to accompany my "Chocolate Amaretti Peaches" recipe. Recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France.
Provided by twissis
Categories Dessert
Time 1h15m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Place almonds on a sml baking sheet & bake 10-12 minutes, turning occ till golden brown. Allow almonds to cool to room temperature Reduce oven temp to 325°F.
- Line a lrg baking sheet w/baking parchment. In a food processor, process the toasted almonds w/half the sugar till the almonds are finely ground but not oily.
- Transfer the ground almonds to a bowl & stir in cocoa powder & confectioner's sugar. Set aside.
- In a med mixing bowl, beat egg whites & cream of tartar w/a hand-held mixer till stiff peaks form.
- Sprinkle in the remaining sugar 1 tbsp at a time, beating well after ea addition & cont beating till the whites are glossy & stiff. Beat in the almond extract.
- Add the almond sugar mixture & gently fold into the beaten egg whites till just blended.
- Spoon the mixture into a lrg piping bag filled w/a plain 1/2 in nozzle. Pipe 1 1/2 in rounds about 1 in apart on the prepared baking sheet. Press a slivered almond into the center of ea cookie.
- Bake cookies for 12-15 minutes or till they are crisp. Cool on the baking sheet for 10 minutes.
- W/a metal spatula, transfer cookies to wire racks to cool completely. When cool, store in an airtight jar or cookie tin.
Nutrition Facts : Calories 166.9, Fat 9.2, SaturatedFat 0.8, Sodium 14.1, Carbohydrate 18.5, Fiber 2.3, Sugar 15.4, Protein 4.8
BAKED PEACHES WITH CHOCOLATE
This is a delicious variation on the classic Italian pairing of peaches baked with a filling of amaretti cookies. From a book called "chocolate treats".
Provided by Generationx
Categories Dessert
Time 1h
Yield 8 Peach halves, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375.
- Grease a shallow baking dish with butter.
- Place cookies, grated chocolate, and butter in bowl and mix together.
- Place the peaches in a separate heatproof bowl and cover with boiling water.
- Let stand for one minute, then transfer to a bowl of cold water and let stand for additional minute.
- Remove the peaches from the skin.
- Cut each peach in half and remove pit.
- Using a teaspoon, scoop out a little flesh from each peach half.
- Chop the flesh and add to the cookie mixture.
- Fill each peach half with the amaretti cookie mixture, then sprinkle with sugar.
- Bake in the oven for 30 minutes, or until the peaches are soft and the filling is crisp.
- Transfer to a serving plate and serve hot with creme fraiche or sour cream.
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