Chocolate Amaretti Peaches |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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When fresh peaches (or nectarines) are in season, this is such an easy & truly special dessert to make using them & Amaretti cookies. Crisp & crunchy on the outside & soft inside, these sml domed-shaped cookies originated in Venice, Italy. Consisting of almonds or almond paste, sugar & egg whites that can be flavored w/chocolate or liqueurs & two baked cookies can be sandwiched together w/ganache, buttercream or even jam. Often served w/a sweet dessert wine, liqueurs or ice cream. Also ground up & added to desserts to give added texture & flavor. You can buy or make the vanilla or chocolate cookies . or . The recipe source is my CHOCOLATE cookbook by Christine McFadden & Christine France. Ingredients:
4 ounces chocolate amaretti cookies (crushed) |
2 ounces chocolate (chopped) |
1 tablespoon honey |
1/4 teaspoon ground cinnamon |
1 egg white (lightly beaten) |
4 peaches (ripe, but firm) |
2/3 cup white wine (i suggest a riesling) |
1 tablespoon sugar |
1/2 grated orange, zest of |
whipped cream (to garnish) (optional) |
Directions:
1. Preheat oven to 375°F.
2. Combine crushed Amaretti cookies, chocolate, orange zest, honey & cinnamon in a bowl. Add the beaten egg white & mix to bind the mixture.
3. Halve & pit the peaches & fill the cavities w/sml mounds of the chocolate mixture.
4. Arrange the stuffed peaches in a lightly buttered, shallow ovenproof dish which will just hold the peaches comfortably.
5. Mix the wine & sugar in a measuring cup & stir to dissolve the sugar. Pour the wine mixture around the peaches.
6. Bake for 30-40 min till the peaches are tender when tested w/a skewer & the filling is golden. Serve immediately w/a little of the cooking juices spooned over the top & whipped cream in a separate bowl as an optional garnish.
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