Macaroon Stuffed Peaches 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.

MACAROON-STUFFED PEACHES

Steps:

• Combine egg, macaroons, sugar, and almonds. Let stand about 5 minutes to soften macaroons.
• Drain peaches, reserving 1/4 cup syrup.
• Arrange peaches, cut side up, in 10x6x2-inch baking dish.
• Divide macarron mixture evenly among peaches; dot each peach with about 1/2 teaspoon butter or margarine.
• Combine white wine and the reserved peach syrup; stir in nutmeg, if desired.
• Pour wine mixture around peaches in dish.
• Bake, uncovered, in 375º oven about 20 minutes or till macaroon mixture is lightly browned.
• Serve warm in bowls.

STUFFED PEACHES

Steps:

• Pre heat the oven to moderately hot.
• Cut the peaches in half and remove the stones. With a teaspoon remove some of the flesh from the centres. Chop this and place in a bowl with the crushed biscuits, liqueur. egg yolks, sugar, almonds and most of the butter and mix well.
• Stuff each peach with the mixture and top each with a knob of butter. Put them on an oiled baking tray and cook in a moderately hot oven for 35-40 minutes.
• Arrange the peaches on a serving dish and sprinkle with icing sugar to serve. Extra biscuits can be served alongside peaches.