Grilled Peaches with Amaretti Cream Filling
5 firm, but ripe peaches, peeled, halved
1 16oz pack, almond biscotti
2 large egg yolks
7 tbls brown
6 tbls. lemon juice
3 tbls. unsalted butter
1 cup chilled whipping cream
Almaretto di Sarrono almond liqueur
Core the peaches well so that there is a small cavity in each half to fill with the amaretti filling and cream. Combine 6 tbls sugar, lemon juice, butter in a small saucepan. Add a few tbs. of Almaretto. Bring to a boil over medium heat, stirring until the sugar dissolves and butter melts. Soak the peaches in this syrup, the longer the better, at least 5 minutes or so. Grill the peach halves on a medium grill until a little soft but still firm. (you can also bake them in 375 oven).
In a food processor or blender mix almond biscotti and yolk into puree. Mound filling into peaches. Put peaches on a 1/4 inch sheet pan and bake under the broiler until filling is toasted. Whip cream with Almaretto liqueur and 1 tbls. sugar in medium bowl until soft peaks form. Top each peach with the whipped cream and serve in dessert bowls or long stemmed glasses.Download Printable PDF Back to Recipes Page
Sing . Cook . Eat. Enjoy!
— Andy LoRusso