FRESH PEACHES WITH AMARETTO SAUCE
Company dessert? Dress up fresh peach slices with a 5-ingredient killer sauce that includes soymilk and amaretto.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and amaretto liqueur until well blended.
- Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
- Divide peaches among 4 individual dessert dishes. Spoon amaretto sauce over peaches. Serve immediately.
Nutrition Facts : Calories 130, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 23 g, TransFat 0 g
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.
GRILLED PEACHES WITH AMARETTI
Steps:
- Preheat the oven to 375 degrees F.
- Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
- Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side. I like to serve them with a dollop of creme fraiche or vanilla ice cream.
- Vanilla Sugar:
- Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years.
GRANDMA'S PEACH FRENCH TOAST
My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
Provided by SUDEMERS
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
- Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
- Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 51.3 g, Cholesterol 146.8 mg, Fat 15 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 8.4 g, Sodium 275.9 mg, Sugar 38.1 g
AMARETTO AND PEACHES FRENCH TOAST
This recipe is a keeper. I serve it any time I have over night guests.
Provided by Jim Decker
Categories Eggs
Time 25m
Number Of Ingredients 4
Steps:
- 1. Mix the eggs,cream, sugar, cinnamon and extract. Dip the bread in the mixed batter, and pan fry both sides to a golden brown. In a saute pan add the juice mixed with the cornstarch brown sugar, and Liquor. when it turns in to a glaze add the peaches. warm the peaches and add the peaches and glaze to the french toast. Yum
EASY OVEN-BAKED FRENCH TOAST
My best friend Cheryl shared this recipe with me years ago. It's fantastic, great for x-mas morning or when you have company staying over.
Provided by Carol
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Adjust oven racks, one on lowest position and the other in the middle position.
- Preheat oven to 425.
- Grease 2 cookie sheets with 2 Tbsp.
- of the above butter.
- Beat eggs, milk, powdered sugar, vanilla and cinnamon.
- Dip bread in the egg mixture and place on cookie sheets.
- Cut remaining butter into pieces and scatter over bread.
- Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes.
- Sprinkle with a bit of powdered sugar when done.
AMARETTO RAISIN OVEN-BAKED FRENCH TOAST
This recipe has been a "fixer-upper" for a long time now. Have being playing around with ingredients and quantities and can't tell you where I found the original recipe. This is by no-means diet friendly!
Provided by Manami
Categories Breakfast
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Spray 13x9" baking dish, generously.
- Soak raisins in 2 tablespoons of Amaretto only, add 1 tablespoon more if needed, after raisins are plumped, drain.
- Butter both sides of bread and place in baking dish, single layer, covering the bottom of dish.
- In a bowl, toss almonds with sugar and sprinkle all over the bread.
- Drizzle maple syrup and Amaretto-soaked raisins over almonds.
- In a bowl, mix eggs, vanilla extract, almond extract, half-and-half, milk, cinnamon and nutmeg.
- Pour evenly over bread slices.
- Let baking dish rest for 30 minutes, before placing in oven.
- Bake for 30-45 minutes, until brown.
- Working rapidly, invert on serving tray, cut into squares, and sprinkle with powdered sugar, if desired.
- Enjoy and serve piping hot!
Nutrition Facts : Calories 737.3, Fat 37, SaturatedFat 16.1, Cholesterol 202.7, Sodium 725.8, Carbohydrate 84.8, Fiber 5.3, Sugar 33.5, Protein 19.3
AMARETTO FRENCH TOAST
This Amaretto French Toast is a perfect breakfast or brunch for two. The splash of Amaretto in the batter kicks this French Toast up to another level.
Provided by Barbara
Categories Breakfast
Time 18m
Number Of Ingredients 7
Steps:
- Heat a large skillet or electric skillet over medium heat; add butter to melt.
- Whisk together egg, milk, vanilla and Amaretto in a shallow bowl.
- Dip the Texas toast in the egg mixture, coating both sides.
- Cook the toast for 2-4 minutes per side until golden brown.
- Serve with toasted cocount and warmed maple syrup.
PEACH AMARETTO BUTTER
Make and share this Peach Amaretto Butter recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 55m
Yield 6 half pints
Number Of Ingredients 3
Steps:
- Puree peaches in a food processor or blender until smooth.
- In a large stainless steel or enamel saucepan combine peach puree and sugar.
- Bring to a hard boil, stirring constantly, reduce to a simmer, cover and simmer for 30 minutes, stirring often.
- Add Amaretto and simmer for at least 5 minutes and until the desired thickness is reached.
- This will not thicken up past where you take it to.
- Ladle into half pint jars leaving 1/4 inch head space.
- Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
OVEN-BAKED FRENCH TOAST WITH PEACHES
From Australian Better Homes and Gardens Diabetic Living. This looks like it would be a beautiful weekend or lazy day breakfast.
Provided by ImPat
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200C (fan forced).
- Line a baking tray with baking paper.
- Cut each slice of raisin bread in half to form 2 triangles out of each slice.
- Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish.
- Dip each piece of bread into the egg mixture, allowing any excess to drip off.
- Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown.
- Divide the toast between two plates.
- Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds.
- Serve straight away.
- TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden.
- ALTERNATIVE 1 - sourdough bread for the raisin bread.
- ALTERNATIVE 2 - use canned apricots instead of the peaches.
- ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.
AMARETTO FRENCH TOAST
An adapted recipe from Oso Grande Ranch, Pagosa Springs, Colorado. Decadent and a lovely special occasion breakfast/brunch.
Provided by ratherbeswimmin
Categories Breakfast
Time 42m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Place French bread slices in a 13x9 inch baking dish.
- In a mixing bowl, add eggs, milk, brown sugar, almond extract, nutmeg, and Amaretto; whisk to combine.
- Pour mixture over bread slices; set stand 2 1/2 minutes; turn bread slices over and let stand 2 1/2 more minutes.
- May chill for 8 hours if desired.
- Melt butter at 400° in a 15x10 inch jelly roll pan; tilt pan to coat evenly with melted butter.
- Place bread slices into coated pan.
- Bake at 400° for 15 minutes; turn; bake 8 more minutes or until golden.
- Sprinkle with almonds, and powdered sugar if desired.
- Serve with maple syrup.
AMARETTO-PEACH PRESERVES
Chock-full of peaches, raisins and pecans, this lovely conserve enhances ordinary slices of toast.-Redawna Kalynchuk, Sexsmith, Alberta
Provided by Taste of Home
Time 1h20m
Yield 5 half-pints.
Number Of Ingredients 9
Steps:
- Place raisins in a small bowl. Cover with boiling water; let stand 5 minutes. Place raisins with liquid in a large saucepan. Add peaches and orange zest. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until peaches are tender., Stir in orange and lemon juices; return to a boil. Add sugar. Cook, uncovered, over medium heat 25-30 minutes or until thickened, stirring occasionally. Add pecans; cook 5 minutes longer. Remove from heat; stir in amaretto., Carefully ladle hot mixture into five hot sterilized half-pint jars. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
PEACH FRENCH TOAST
Let the aroma of baked peaches, brown sugar and cinnamon wake up your family. When you serve the tender slices of French toast, be sure to scoop up the golden syrup in the bottom of the pan and drizzle it over the top. -Geraldine Casey, Anderson, Indiana
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.
Nutrition Facts : Calories 547 calories, Fat 22g fat (12g saturated fat), Cholesterol 202mg cholesterol, Sodium 438mg sodium, Carbohydrate 75g carbohydrate (56g sugars, Fiber 2g fiber), Protein 10g protein.
AMARETTO FRENCH TOAST
Want a treat for a special occasion. Make this Amaretto French Toast, it will amaze your guests. This recipe is for ( Time after Time ) breakfast.
Provided by Eddie Jordan
Categories Other Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- 1. In a shallow bowl mix all ingredients except bread.
- 2. Soak bread in mixture
- 3. In a large skillet,some butter
- 4. Drain bread.
- 5. Cook in butter on both sides until golden brown
- 6. Serve immediately with amaretto butter and syrup
- 7. NOTE: For a change try Irish Cream instead of Amaretto
- 8. FOR AMARETTO BUTTER: Combine butter and amaretto liqueur. Mix well refrigerate.
- 9. FOR AMARETTO SYRUP: In a small saucepan, combine amaretto liqueur and maple syrup. Heat to boiling. Allow to cool before serving.
PANETTONE FRENCH TOAST
Steps:
- TO SERVE Preheat the grill to medium. Slice two thick rounds of panettone. Get a non-stick pan with the same diameter and rub the soft butter all over the base. Beat the eggs with the vanilla paste and icing sugar in a shallow bowl, then dip one of the panettone slices in the eggy mixture until well soaked on both sides. Quickly and confidently transfer to the cold buttered pan.
- Drain the peaches and finely slice, then lay across the eggy panettone in the pan. Snap up and scatter over the chocolate. At this point, I've been known to add a little swig of amaretto, vin santo or Baileys. Dip the second slice of panettone in the eggy mixture, then pour any excess egg over the chocolate and peaches. Sit the second panettone slice on top, and press down gently to compact so the egg is absorbed everywhere - don't worry if the panettone tears, just patch it up, it's all going to cook into one batch of deliciousness.
- Place the pan on a medium heat for 3 minutes, to encourage a nice, crispy bottom, then sprinkle with a little extra icing sugar and pop under the grill for 10 minutes, or until the top is beautifully golden - keep an eye on it. Safely and confidently tip the panettone French toast sandwich on to a board, and sift over a final extra dusting of icing sugar from a height. Wedge it up and serve hot or warm, with scoops of vanilla ice cream. Heaven.
Nutrition Facts : Calories 290 calories, Fat 15.1 g fat, SaturatedFat 8 g saturated fat, Protein 8 g protein, Carbohydrate 31.6 g carbohydrate, Sugar 22.7 g sugar, Sodium 0.4 g salt, Fiber 0.6 g fibre
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