Tuesday, August 16, 2011

Amaretti Stuffed Peaches

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
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
amaretti filling
fresh peaches from Virginia...thanks Judie!
peaches halved & pitted
peach halves scooped out
peach halves stuffed with amaretti filling
sprinkled with more amaretti crumbs


Judie Cleland said...

Susan, your photography skills are usually excellent; one slip-up won't work against you.
I think you tried to make these while we went off to get Maddie from camp.
Nine people descending upon you at 3 in the afternoon---no wonder you didn't get a good picture.
The peaches were yummy with or without the creme fraiche.

Susan said...

Thanks Judie...you know I'd always pick having you all over, even if it means I might get too distracted to take good photos!

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