Amaretti Stuffed Nectarines Food

AMARETTI-STUFFED PEACHES

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.

ROAST NECTARINES WITH AMARETTI CRUMBLE

Steps:

• 1. Preheat the oven to 180°C, gas mark 4. Blitz the biscuits, flour and sugar in a food processor until roughly chopped. Add the butter and pulse until just combined. 2. Grease a baking dish in which the nectarine halves will fit snugly. Pour 2 tbsp water into the bottom of the baking dish, then arrange the nectarine halves, cut-side up, pressing the topping onto them evenly. 3. Bake for 30 minutes until the nectarines are tender and the topping is golden brown. Cool slightly and serve with vanilla ice cream, if liked.

BAKED NECTARINES WITH ALMONDS & MARSALA

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.
• Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn't get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING

Steps:

• To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
• To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
• Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.

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 NECTARINES & RASPBERRIES WITH ALMONDS & HONEY

Steps:

• Mix the wine and honey, and stir to dissolve. Halve and stone the nectarines, and place them, flesh-side up, in a medium ceramic baking dish. Crush the biscuits well, then add the yolk, 2 tbsp of the wine mixture and the flaked almonds. Mix together, then spoon into the nectarines where the stones were. Use all of the mixture.
• Scatter the sugar over the nectarines, then top each mound of biscuit mixture with a little knob of butter. Pour the remaining wine and honey around - but not over - the fruit, add 1 tbsp water, then tuck in the vanilla pod. Can now be chilled for up to 4 hrs.
• Heat oven to 180C/160C fan/gas 4. Bake the nectarines for 30 mins until the fruit is soft and the biscuit filling is crisp and golden. Carefully stir the raspberries through the pan juices, then leave to cool for 15 mins before serving with cream.

CHOCOLATE AMARETTI PEACHES

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.

AMARETTI

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI TOPPING

Steps:

• To make the topping: Stir the flour and sugars in a medium bowl to blend.
• Add the cookies and almonds and mix well.
• Add the butter and rub in until moist clumps form.
• To make the filling: Preheat the oven to 350 degrees F.
• Butter a 13 by 9 by 2-inch glass baking dish.
• Stir the sugar and flour in a large bowl.
• Add the nectarines and blueberries, and toss to combine.
• Stir in the liqueur.
• Spoon the fruit mixture into the prepared dish.
• Sprinkle the cookie topping over.
• Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes.
• Cool at least 10 minutes.
• Spoon the warm crisp into bowls.
• Top each with a dollop of mascarpone cheese and serve.