Let's just discuss the elephant in the room and get it over with...this photo is totally unappetizing. I know it, you know it...it's indisputable. I waffled about whether or not to even post the recipe, but ultimately I decided to swallow my pride and do it because it's pretty tasty. I have no good excuse, except my husband's family was visiting from Virginia (nine of them!) and I was rushing around a little (a lot). Actually, that's a decent excuse. And what you don't know yet is that on top of the sub par photo, I also forgot to serve the peaches lovingly drizzled with crème fraîche (now that would have made for a nice photo). I hope this is making some of you feel better about your own absent-mindedness and/or photography skills (I like to think I'm performing a public service).
Makes 8 servings
1/2 stick (4 tablespoons) unsalted butter, softened
1 cup coarsely crumbled amaretti (Italian almond cookies, preferably Lazzaroni brand)
2 1/2 tablespoons all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
8 firm-ripe small peaches (about 2 lb), halved lengthwise and pitted
mascarpone cheese or crème fraîche for serving
1. Put oven rack in middle position and preheat oven to 350° F.
2. Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
3. Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped. Add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth.
4. 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.
5. Serve warm or at room temperature with mascarpone cheese or crème fraîche.
Gourmet, August 2005
|big bag of Lazzaroni amaretti cookies|
|crushed amaretti cookies|
Use whatever way works best for you. Putting them
in a ziploc and hammering them worked for me.
|crushed amaretti (already crushed finer in the |
food processor) with all the other filling ingredients
|fresh peaches from Virginia...thanks Judie!|
|peaches halved & pitted|
|peach halves scooped out|
|peach halves stuffed with amaretti filling|
|sprinkled with more amaretti crumbs|