Amaretto Peaches Recipes

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:

• Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
• Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
• Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.

Steps:

• Toss peaches, lemon zest, amaretto, honey, salt, red pepper flakes, and 1 cup hot water in slow cooker. Cover and cook on high until peaches are tender when pierced with a fork, about 1 hour. Keep warm until ready to serve.
• Serve peaches and sauce over ice cream and top with basil.

Steps:

• In a large stockpot bring about 6 quarts water to boil, drop in peaches for about 2 minutes, with slotted spoon take out and drop into sink of cold water. Peel the skin from the peach with your hands, cut in half,pit,then quarters.
• In another large stockpot have ice water and lemon juice. Place the prepared peaches in the lemon juice water.
• Wash 12 to 14 pint jars. Place in a pan upside down with hot water in the oven at 200 degrees. Make sure seals are also in hot water.
• Combine orange juice, pineapple juice, sugar and cinnamon sticks.Heat and stir so sugar melts and does not burn.Add Amaretto. Drain peaches and add to hot syrup. Cook about five minutes. Hot pack peaches into jars, put one cinnamon stick in each jar. Use a jar funnel to pour syrup into jar.Make sure you leave 1/2 inch head room in the jar. Wipe the rim of each jar clean with a hot sterile cloth.
• Apply lid seal and screwbands. Place in a hot water bath for 20 minutes or use a pressure cooker canner and follow directions for your specific pressure cooker.Take out and cool on a towel covered counter. Keep out of drafts.Make sure each jar is sealed, seal will be dented in when sealed. If not sealed, reprocess.
• Store on a cool dark shelve or in a canning room.About two hours before serving,.
• open the jar,drain the peaches and chill.
• PEACH JUICE GELATIN DESSERT.
• Reserve the cold juice from the jar to measure at least 3/4 cup add water to make 1 cup place in saucepan, add 7-UP, stir in one packet of unflavored gelatin, stir until dissolved, heat and pour into bowl and chill or pour into parfait glasses and chill.

Steps:

• Put oven rack in middle position and preheat oven to 350 degrees. Melt 2 Tbsp. butter and pour into a 13 x 19 inch glass or ceramic baking dish. Pulse 3/4 cup crumbled amoretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 Tbsp. butter. Blend until butter is incorporated, then add egg and blend until smooth.
• Scoop out just enough peach pulp from center of each peach half with a melon ball cutter or small spoon to create a 1" 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 amoretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temp.
• Wisk mascarpone with a few tablespoons of milk until it reaches a consistency suitable to dollop on peaches. Spoon on 1 Tbsp. per peach.

Steps:

• Preheat the oven to 375 degrees F.
• Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
• Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side. I like to serve them with a dollop of creme fraiche or vanilla ice cream.
• Vanilla Sugar:
• Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years.

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 the oven to 200C/gas 6/fan 180C. Halve and stone the peaches, then dig out a little flesh from the centre of each half, using a sharp-edged soup spoon. Put flesh and peaches to one side.
• Tip the amaretti, almonds and chocolate into a food processor and pulse until the mixture is like coarse gravel. Add the spooned-out peach flesh, egg and honey and whizz for just a second or two to combine - don't over-process.
• Spoon the stuffing into the peach halves, mounding it up a little. Arrange the peaches in a single layer in a heavy baking tin, then bake for 25-30 minutes or until the flesh is tender and the stuffing nicely browned. Serve hot, with a dollop of mascarpone or crème fraîche and a dusting of sifted cocoa powder.

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:

• In small saucepan, combine sugar with 1 cup water. Place over low heat until sugar has dissolved. Raise heat to medium-high, and without stirring, allow syrup to bubble until it begins to caramelize and turn golden, about 20 minutes.
• Mix amaretto and lemon juice together. Reduce heat under saucepan to low. Standing back from pan, slowly pour in mixture; it will spit, then simmer. Stir to dissolve any sugar strands that have formed.
• Place peach halves in pan, in batches if necessary. Poach until just tender, 2 to 3 minutes, then transfer to plate. When all peaches have been poached, raise heat to medium-high, and boil caramel down until it is thick but still can be poured; there should be about 1 cup.
• Place 4 peach halves on each of four plates. Drizzle with caramel. Garnish each plate with a dollop of mascarpone sprinkled with splintered pistachios.