Best Peaches In Amaretto Caramel Recipes

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FRESH PEACHES WITH AMARETTO SAUCE



Fresh Peaches with Amaretto Sauce image

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

2 tablespoons sugar
1 tablespoon cornstarch
1 cup soymilk
1 tablespoon amaretto liqueur or 1/4 teaspoon almond extract
1 teaspoon vanilla
4 cups sliced fresh peaches

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

FRESH PEACHES WITH AMARETTO SAUCE



Fresh Peaches with Amaretto Sauce image

This is a fruity fresh dessert that isn't loaded with calories. A nice way to use up fresh peaches. Enjoy. Betty Crocker recipe-photo.

Provided by Eileen Hineline

Categories     Fruit Desserts

Time 10m

Number Of Ingredients 5

2 tablespoons of sugar
1 tablespoon cornstarh
1 cup soy milk
1 tablespoon of amaretto liqueur or 1/4 th tsp of almond extract
4 cups of sliced fresh peaches

Steps:

  • 1. 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.
  • 2. 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.
  • 3. Divide peaches among 4 individual dessert dishes. Spoon amaretto sauce over peaches. Serve immediately.
  • 4. **** Calories for 1 serving 130.
  • 5. 10 minute prep and overall done in 1 hour - 10 minutes.

GRAHAM NORTON'S ROASTED PEACHES WITH AMARETTO



Graham Norton's Roasted Peaches With Amaretto image

I saw Graham Norton cook this on a recent episode of Gordon Ramsay's UK cooking show 'The F Word'. It looked really easy and tasty so I wanted to jot it down. On the show, Graham sprinkled lavender flowers over the finished product. I don't know about you but I can't easily get those even if I wanted to eat them. So, I have written the recipe down without them but you could add them if you wish.

Provided by Sarah_Jayne

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 fresh peaches
4 tablespoons amaretto liqueur
1 tablespoon white sugar
2 tablespoons maple syrup
2 tablespoons creme fraiche
4 amaretti

Steps:

  • Preheat the oven to 350 degrees.
  • Bring a pan of water to the boil.
  • Plunge the peaches in for approximately 30 seconds - this makes the skin easier to peel.
  • Drain and refresh in cold, iced water.
  • Carefully peel the peaches once cool.
  • Cut in half and remove the stones.
  • In a large bowl mix the peach halves with the amaretto and maple syrup.
  • Sprinkle over the sugar and mix well.
  • Allow the peaches to sit in the marinade for a few minutes.
  • Place the peaches, cut side up, on a non-stick baking tray.
  • Spoon the marinade into the holes in the peaches to keep them moist while cooking, pour over any excess.
  • Sprinkle with a little extra sugar.
  • Bake in the oven for approximately 5- 8 minutes, then remove and baste with the cooking juices, return to the oven to for a further 5 minutes, or until the peaches are tender.
  • Remove from the oven.
  • Serve two peach halves per person, cut side down on the plate.
  • Spoon a little crème fraiche on each plate and drizzle the remaining juices over the crème fraiche.
  • Lightly crush the Amaretti biscuits and sprinkle over the plates.

Nutrition Facts : Calories 102.4, Fat 3, SaturatedFat 1.8, Cholesterol 10.3, Sodium 3.8, Carbohydrate 19.4, Fiber 1.5, Sugar 17.3, Protein 1.1

CANNED PEACHES AMARETTO



Canned Peaches Amaretto image

This is a quick canning recipe for a lug of peaches, about 20 to 24. I like to take the juice from the jar after opening and make a gelatin dessert.

Provided by Montana Heart Song

Categories     Gelatin

Time 1h30m

Yield 12-14 pints

Number Of Ingredients 11

20 -24 peaches
3/4 cup lemon juice
8 cups ice water
4 cups orange juice
4 cups pineapple juice
4 cups sugar
10 cinnamon sticks, broken in pieces
1 cup Amaretto
3/4 cup juice, from each jars
1 cup carbonated pop 7-up
3 ounces knox unflavored gelatin

Steps:

  • In a large stockpot bring about 6 quarts water to boil, drop in peaches for about 2 minutes, with slotted spoon take out and drop into sink of cold water. Peel the skin from the peach with your hands, cut in half,pit,then quarters.
  • In another large stockpot have ice water and lemon juice. Place the prepared peaches in the lemon juice water.
  • Wash 12 to 14 pint jars. Place in a pan upside down with hot water in the oven at 200 degrees. Make sure seals are also in hot water.
  • Combine orange juice, pineapple juice, sugar and cinnamon sticks.Heat and stir so sugar melts and does not burn.Add Amaretto. Drain peaches and add to hot syrup. Cook about five minutes. Hot pack peaches into jars, put one cinnamon stick in each jar. Use a jar funnel to pour syrup into jar.Make sure you leave 1/2 inch head room in the jar. Wipe the rim of each jar clean with a hot sterile cloth.
  • Apply lid seal and screwbands. Place in a hot water bath for 20 minutes or use a pressure cooker canner and follow directions for your specific pressure cooker.Take out and cool on a towel covered counter. Keep out of drafts.Make sure each jar is sealed, seal will be dented in when sealed. If not sealed, reprocess.
  • Store on a cool dark shelve or in a canning room.About two hours before serving,.
  • open the jar,drain the peaches and chill.
  • PEACH JUICE GELATIN DESSERT.
  • Reserve the cold juice from the jar to measure at least 3/4 cup add water to make 1 cup place in saucepan, add 7-UP, stir in one packet of unflavored gelatin, stir until dissolved, heat and pour into bowl and chill or pour into parfait glasses and chill.

Nutrition Facts : Calories 438.5, Fat 0.7, SaturatedFat 0.1, Sodium 21.4, Carbohydrate 105, Fiber 2.8, Sugar 97.8, Protein 8.4

PEACHES IN AMARETTO CARAMEL



Peaches In Amaretto Caramel image

Provided by Nigella Lawson

Categories     weekday, dessert

Time 35m

Yield 4 servings

Number Of Ingredients 6

2 cups sugar
1/3 cup amaretto
1/4 cup lemon juice
8 Small peaches, halved and pitted
1 cup mascarpone
4 tablespoons shelled, splintered pistachios, or toasted flaked almonds

Steps:

  • In small saucepan, combine sugar with 1 cup water. Place over low heat until sugar has dissolved. Raise heat to medium-high, and without stirring, allow syrup to bubble until it begins to caramelize and turn golden, about 20 minutes.
  • Mix amaretto and lemon juice together. Reduce heat under saucepan to low. Standing back from pan, slowly pour in mixture; it will spit, then simmer. Stir to dissolve any sugar strands that have formed.
  • Place peach halves in pan, in batches if necessary. Poach until just tender, 2 to 3 minutes, then transfer to plate. When all peaches have been poached, raise heat to medium-high, and boil caramel down until it is thick but still can be poured; there should be about 1 cup.
  • Place 4 peach halves on each of four plates. Drizzle with caramel. Garnish each plate with a dollop of mascarpone sprinkled with splintered pistachios.

Nutrition Facts : @context http, Calories 838, UnsaturatedFat 11 grams, Carbohydrate 140 grams, Fat 27 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 211 milligrams, Sugar 132 grams

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