Peach Amaretto Butter Food

PEACH JAM WITH AMARETTO LIQUEUR

Steps:

• Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
• Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
• Remove from heat and stir in amaretto liqueur.
• Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PEACH AMARETTO COBBLER CRISP

Steps:

• Preheat oven to 350 degrees.
• Defrost peaches.
• In large bowl, combine peaches, flour, sugar and Amaretto and mix well.
• Spray large deep pie dish or a 5" X 7 " casserole dish with nonstick cooking spray.
• Pour peach mixture into dish.
• In food processor, combine oatmeal, butter, pecans, sugar and flour.
• Mix until crumbly and sprinkle over entire peach mixture.
• Bake at 350 degrees for 45 to 60 minutes or until bubbly and slightly brown on top.
• Let cool slightly and serve with ice cream.

FRESH PEACH AMARETTO JAM

Steps:

• You'll need a water bath canner with a lid and basket/lifter, a clean funnel to fill your jars, (7 ) eight ounce glass canning jars, screw bands and inner lids, plus probably another jar to put in your fridge or can in a separate water bath.
• Wash all of your equipment. Sterile equipment in a clean environment is your best friend when preserving any food.
• Wash your jars, lids and screw bands in hot soapy water. Fill your canner with hot water, put the lifter in and cover and heat on high to boiling.
• Fill a tea kettle or other pot with water and heat in case you need to add water to the canner once the jars are submerged and also for some boiling water to soften the lids.
• Put your jars in the lifter and submerge them until you are ready to fill them.
• Dry the screw bands and place the lids in a small pan. Once the kettle is boiling pour some boiling water over the lids to soften the rubber seals.
• In a large non-reactive pot mix the peaches, lemon juice and sugar. Once the sugar is dissolved add the butter which will reduce foaming.
• Heat over med-high to high heat stirring constantly until it reaches a boil that doesn't stop when you stir.
• Stir in the pectin and boil one minute.
• Add the Amaretto and stir inches Remove from the heat and skim any foam off with a metal spoon.
• Remove the jars from the canner and invert on a clean dish towel to drain.
• Turn over and fill to within 1/4″ from the rim.
• Wipe the rims with a clean hot dishcloth and put the lids on rubber seal against the clean jar rims.
• Add a screw band and tighten just until you get resistance- finger tip tight.
• Put the jars in the lifter of the canner and then submerge them. Add boiling water if needed to cover the jars by 1-2″ of water.
• Return the canner to a gentle rolling boil and process for 10 minutes if sea level. I have to add 10 minutes for altitude.
• Consult an altitude chart on your pectin package to adjust for your altitude.
• Once the process time is over turn off the heat and leave the jars submerged for another 5 minutes. Lift the lifter out of the water and transfer the jars without touching the lids to an clean towel on your counter or other heatproof surface.
• Leave for 12-24 hours for the jam to gel and the lids to seal. You should hear a soft "plonk" when each seals (it's usually within a minute or two of removing them from the water) Label and store.
• Refrigerate and use immediately any that do not seal.

AMARETTO PEACHES

Steps:

• Preheat the oven 180C/ 350F/Gas5.
• Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, 1/2 the liquor and biscuits and mix well.
• Mix the rice pudding with the vanilla extract and divide between 4 ramekins.
• Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto.
• Place in the middle of the oven and bake for 8-10 minutes, until the top is lightly golden and bubbling.
• Sit the ramekin on a small plate with a couple of amaretto biscuits on the side.

PEACH AMARETTO BREAD PUDDING

Steps:

• Bread Pudding:.
• Combine the bread and the half-and-half in a large bowl. Cover and chill for 1 hour.
• Grease a 13 x 9 x 2 inch baking dish with 1 tbsp butter; set aside.
• Combine the eggs, sugar, and almond extract; stir well. Add the egg mixture to the chilled bread mixture, stirring gently. Gently fold in peaches and almonds.
• Pour into the prepared dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with amaretto sauce.
• Amaretto Sauce:.
• Combine the butter and sugar in a small saucepan; cook, stirring constantly, until the butter melts and the sugar dissolves.
• Gradually stir about 1/4 of the hot mixture into the egg; add to the remaining hot mixture, stirring constantly.
• Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, and stir in the amaretto. Let it cool to room temperature, stirring occasionally.

PEACH - AMARETTO TRIFLE

Steps:

• Mix cornstarch, sugar and eggs until well-blended.
• Gradually stir in milk.
• Add butter and cook over medium heat, stirring constantly, until custard thickens.
• Remove from heat, cover and cool slightly.
• Stir in vanilla and ½ cup liqueur.
• Press plastic wrap directly over top of custard, cover and chill for several hours.
• Cut cakes into ½ inch cubes.
• Mix preserves with ¼ cup liqueur.
• In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
• Add half of custard.
• Repeat layering and top off with remaining custard.
• Chill, wrapped in clingfilm, for atleast one day before serving.
• Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
• Note: You can also sprinkle almonds between the layers.