Best Peach Amaretti Mess Recipes

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PEACHES STUFFED WITH AMARETTI COOKIES



Peaches Stuffed with Amaretti Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 5

1 1/2 ounces amaretti cookies (about 12 small cookies)
3 ripe, firm peaches (about 5 ounces each), halved and pitted
3 teaspoons sugar (1/2 teaspoon per peach half)
3 teaspoons unsalted butter (1/2 teaspoon per peach half)
2 cups fresh whipped cream

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.

PEACH-AMARETTI CRISP



Peach-Amaretti Crisp image

With such a strong almond-like flavor, it makes sense to think that authentic Italian amaretti cookies are made with almonds. But, in fact, it's apricot kernels that give them their robust, nutlike bite. Whatever the source of their flavor, amaretti cookies have a remarkable affinity for stone fruits such as peaches. I often double (or triple) the recipe for this topping and freeze the leftover in a zippered plastic bag. That way, I have some on hand and can bake up a crisp at a moment's notice.

Yield makes 8 servings

Number Of Ingredients 11

8 medium peaches (about 3 pounds/1.5 kg)
2 tablespoons (30 g) granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
3/4 cup (110 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1/2 cup (120 g) packed light brown sugar
3/4 cup (90 g) crushed amaretti (about 16 cookies; page 215)
1 teaspoon ground cinnamon
1/2 cup (65 g) almonds, toasted
1/2 cup (4 ounces/115 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces and chilled

Steps:

  • Preheat the oven to 375°F (190°C).
  • To make the filling, peel, pit, and cut the peaches into 1/2-inch (1.5-cm) slices. In a large bowl, toss the peaches with the 2 tablespoons (30 g) granulated sugar, 1 tablespoon flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart (2-liter) baking dish. Set aside.
  • To make the topping, in a food processor fitted with the metal blade, pulse together the 3/4 cup (110 g) flour, 1/4 cup (50 g) granulated sugar, brown sugar, amaretti crumbs, cinnamon, and almonds until the almonds are in small bits but with chunks still visible. Add the chilled butter pieces and pulse until the topping no longer looks sandy and is just beginning to hold together.
  • Distribute the topping evenly over the peaches. Bake until the filling is bubbling around the edges and a sharp paring knife inserted into the center of the cobbler meets no resistance, 40 to 50 minutes.
  • Serve warm or at room temperature with Vanilla Ice Cream (page 143) or just a pour of fresh, cold cream.
  • For a MIXED BERRY CRSIP, make the filling using 6 cups (1 3/4 pounds/795 g) mixed berries (raspberries, blackberries, blueberries, and quartered strawberries) with 1/3 cup (65 g) granulated sugar, 2 tablespoons (15 g) all-purpose flour, and 2 teaspoons kirsch or lemon juice.
  • If using store-bought amaretti, which are usually tiny, you'll need a few more than indicated in the recipe to make the right amount of crumbs.
  • Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.

AMARETTO PEACH ICE CREAM



Amaretto Peach Ice Cream image

I started making this when I didn't have any vanilla extract in the house, so I replaced it with plenty of Amaretto. Enjoy!

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

2 cups milk
1 3/4 cups sugar
1/2 tsp. salt
2 cups half and half
1 T. vanilla
4 cups whipping cream
1 cup Amaretto liqueur
1 tsp. cinnamon
4 cups fresh peaches (half amount pureed, and half diced.)

Steps:

  • Scald milk until bubbles form around edges of pan. Remove from heat. Add sugar and salt until dissolved. Stir in half and half, vanilla, whipping cream, and 1/2 cup Amaretto. Cover and refrigerate 30 minutes. Add cinnamon to pureed peaches and diced peaches, then add to chilled mixture. Refrigerate another 15 minutes. Freeze in an ice-cream maker according to the manufacturer's directions. Drizzle remaining Amaretto liqueur over dished out servings.

GRILLED PEACHES WITH AMARETTI



Grilled Peaches with Amaretti image

Provided by Ina Garten

Categories     dessert

Time 20m

Yield 8 servings

Number Of Ingredients 6

8 ripe peaches, cut in 1/2 and pitted
1/4 cup vanilla sugar, recipe follows
1/4 cup good dark rum (recommended: Mount Gay)
1/4 cup good almond liqueur (recommended: Amaretto Di Savonna)
8 amaretti cookies, crumbled
Creme fraiche or vanilla ice cream to serve, optional

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.

PEACH-AMARETTI BRUSCHETTA



Peach-Amaretti Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Number Of Ingredients 0

Steps:

  • Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
  • Spread softened butter on the toast rounds. Top with peach preserves and crushed amaretti cookies.

AMARETTI PEACHES WITH HONEY & CHOCOLATE



Amaretti peaches with honey & chocolate image

An Italian classic with a twist, the perfect end to an Italian Sunday lunch

Provided by Ruth Watson

Categories     Dessert, Dinner

Time 45m

Number Of Ingredients 8

6large just ripe but firm peaches
15 loose (or 9 paper-wrapped) amaretti biscuits
scant blanched almond
85g dark chocolate (minimum 60% cocoa solids), roughly broken
1large egg , beaten
2 tbsp honey - clear or set
500g tub crème fraîche or mascarpone
a little cocoa powder

Steps:

  • Preheat the oven to 200C/gas 6/fan 180C. Halve and stone the peaches, then dig out a little flesh from the centre of each half, using a sharp-edged soup spoon. Put flesh and peaches to one side.
  • Tip the amaretti, almonds and chocolate into a food processor and pulse until the mixture is like coarse gravel. Add the spooned-out peach flesh, egg and honey and whizz for just a second or two to combine - don't over-process.
  • Spoon the stuffing into the peach halves, mounding it up a little. Arrange the peaches in a single layer in a heavy baking tin, then bake for 25-30 minutes or until the flesh is tender and the stuffing nicely browned. Serve hot, with a dollop of mascarpone or crème fraîche and a dusting of sifted cocoa powder.

Nutrition Facts : Calories 264 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.23 milligram of sodium

PEACH PRALINE SEMIFREDDO WITH AMARETTI



Peach Praline Semifreddo with Amaretti image

Categories     Milk/Cream     Food Processor     Mixer     Egg     Dessert     Bake     Freeze/Chill     Peach     Almond     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Make 8 servings

Number Of Ingredients 18

For crust
1 (7-ounce) box amaretti (Italian almond macaroons; 16 paper-wrapped packets), finely ground in a food processor (1 1/4 cups)
1/2 stick unsalted butter, melted
For praline
1/4 cup coarsely chopped almonds with skin
1/4 cup sugar
For semifreddo
1 1/4 pound firm-ripe peaches
1 (500-mg) vitamin C tablet (ascorbic acid), crushed to a powder with back of a spoon
1/2 cup plus 2 tablespoons sugar, divided
6 large egg yolks
3/8 teaspoon pure almond extract
1 cup heavy cream
For peach topping
1 pound firm-ripe peaches
1 (500-mg) vitaminutes C tablet, crushed to a powder
1/4 cup sugar, or to taste
Equipment: a 9- to 9 1/2-inch (24-cm) round springform pan (2 inches deep); a handheld electric mixer

Steps:

  • Make crust:
  • Preheat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide semifreddo off bottom), then lock on side and oil pan.
  • Stir together ground amaretti and melted butter in a bowl until combined well, then press evenly over bottom and up side of springform pan. Bake until crust is firm and a shade darker, about 10 minutes. Cool completely in pan on a rack, 20 to 30 minutes. Leave oven on.
  • Make praline:
  • Spread nuts in a shallow baking pan and toast in oven, stirring once or twice, until fragrant and golden, about 10 minutes. Transfer nuts to a bowl. Lightly oil same baking pan.
  • Cook sugar in a heavy medium skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber.
  • Immediately stir in nuts, then pour mixture into oiled baking pan and let stand to harden and cool completely, about 15 minutes.
  • Break praline into pieces, then pulse in cleaned food processor until finely chopped.
  • Make semifreddo:
  • Pit and coarsely chop peaches, with skins if desired, then purée in cleaned food processor with crushed vitaminutes C, 1/2 cup sugar, and 1/8 teaspoon salt. Force thourough a medium-mesh sieve set over a large metal bowl, pressing on and then discarding solids.
  • Stir in egg yolks, then place bowl over a saucepan of barely simmering water and beat with mixer until mixture is thick and pale and registers 140°F on an instant-read thermometer, then beat 3 minutes more (do not let boil).
  • Remove bowl from saucepan and set in a larger bowl of ice and cold water. Add almond extract and beat until cold, about 6 minutes.
  • Beat cream with remaining 2 tablespoons sugar in another bowl using cleaned beaters until it just holds soft peaks.
  • Fold one third of cream into peach mixture, then fold in praline and remaining cream gently but thoroughly. Pour mixture into cooled crust and freeze, covered with plastic wrap, until firm, at least 3 hours. Let stand in refrigerator 30 minutes to 1 hour before serving.
  • Make peach topping while semifreddo stands in refrigerator:
  • Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Peel peaches and cut into 1/2-inch wedges.
  • Toss peaches with crushed vitaminutes C and sugar and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.
  • Spoon peaches over semifreddo with a slotted spoon just before serving.

PEACH AND AMARETTI CRISP



Peach and Amaretti Crisp image

Provided by David Lebovitz

Categories     Food Processor     Fruit     Dessert     Bake     Peach     Almond     Summer     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 13

The filling:
8 peaches (about 3 pounds), peeled and cut into 1/4-inch slices (8 cups)
2 tablespoons granulated sugar
1 tablespoon flour
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
The topping:
3/4 cup flour
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
3/4 cup crushed amaretti cookies (about 16 cookies)
1 teaspoon ground cinnamon
1/2 cup almonds, toasted
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled

Steps:

  • Position an oven rack in the center of the oven and lay a sheet of aluminum foil on the rack below to catch drippings. Preheat the oven to 375°F.
  • To make the filling:
  • Mix the peach slices with the granulated sugar, flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart baking dish.
  • To make the topping:
  • In a food processor, pulse together the flour, the brown and granulated sugars, amaretti, and cinnamon until the amaretti are in very small bits. Add the almonds and pulse until the nuts are in small pieces.
  • Add the pieces of butter and pulse until the butter is finely broken up.Continue to pulse until the topping no longer looks sandy and is just beginning to hold together.
  • Distribute the amaretti topping evenly over the peaches and bake the crisp for 40 to 50 minutes, until the edges are bubbling and a knife inserted into the center pierces the fruit easily.
  • Serving:
  • Serve warm with a cold pitcher of heavy cream or with vanilla ice cream.
  • Variation:
  • For a berry crisp, toss 6 to 8 cups mixed berries (quartered strawberries, raspberries, blackberries, and blueberries) with 1/3 cup sugar, 2tablespoons flour, and a squirt of lemon juice. Cover with just enough topping to hide the fruit and freeze the rest.

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