Best Amaretti Stuffed Peaches Recipes

PEACHES STUFFED WITH AMARETTI COOKIES

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.

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.

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.

PEACHES STUFFED WITH AMARETTI COOKIES

Steps:

• In a medium bowl, beat the cream with an electric mixer until soft peaks form. Cover and refrigerate the whipped cream until ready to use. Preheat the oven to 375 degrees F. Spread 1 teaspoon of butter over the bottom of an 8-inch baking dish. In the bowl of a food processor, pulse the amaretti cookies until finely crumbled. Using a melon baller, scoop out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. Fill the center of the peaches with the amaretti cookie crumbs. Dot each peach with 1/2 teaspoon of butter, then sprinkle 1/2 teaspoon of sugar over each. (The whipped cream and peaches can be prepared 4 hours ahead. Keep the whipped cream refrigerated. Cover and refrigerate the peaches.) Bake the peaches until they are tender and the filling is crisp on top, about 30 minutes. Serve warm with the whipped cream.

AMARETTI-STUFFED PEACHES

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a baking dish large enough to hold the peach halves in a single layer. 2 Place the amaretti cookies in a plastic bag and crush them gently with a heavy object, such as a rolling pin. You should have about 1/2 cup. In a medium bowl, mix together the butter and sugar and stir in the crumbs. 3 Following the line around the peaches, cut them in half and remove the pits. With a grapefruit spoon or a melon baller, scoop out a little of the peach flesh from the center to widen the opening and add it to the crumb mixture. Stir the egg into the mixture. 4 Arrange the peach halves cut sides up in the dish. Spoon some of the crumb mixture into each peach half. 5 Bake 1 hour or until the peaches are tender. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.