Amaretto Peach Cheese Spread Recipes

Steps:

• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.

Steps:

• Scald milk until bubbles form around edges of pan. Remove from heat. Add sugar and salt until dissolved. Stir in half and half, vanilla, whipping cream, and 1/2 cup Amaretto. Cover and refrigerate 30 minutes. Add cinnamon to pureed peaches and diced peaches, then add to chilled mixture. Refrigerate another 15 minutes. Freeze in an ice-cream maker according to the manufacturer's directions. Drizzle remaining Amaretto liqueur over dished out servings.

Steps:

• Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
• Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
• Remove from heat and stir in amaretto liqueur.
• Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• Add peaches and liqueur; mix well.
• Pour over crust; bake at 450, 10 minutes.
• Reduce oven temperature to 250; continue baking 1 hour and 5 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill, then garnish with toasted almond slices and additional peach slices, if desired.
• BASE: Beat margarine and sugar until light and fluffy; blend in egg.
• Add flour; mix well.
• Spread dough onto bottom of 9-inch springform pan; bake at 450, 10 minutes.
• BODY: Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.

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.

Steps:

• Combine margarine and sugar until light and fluffy.
• Blend in egg.
• Add flour; mix well.
• Spread dough onto bottom of 9-inch springform pan.
• Bake at 450 degrees F., 10 minutes.
• Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Add peaches and liqueur; mix well.
• Pour over crust.
• Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Garnish with additional peach slices and sliced almonds, if desired.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside.
• Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.

Steps:

• Preheat oven to 450 degrees F Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch springform pan. Drain and puree peaches. For filling, combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake for 10 minutes. Reduce oven temperature to 250 degrees F, then continue baking for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced if desired.