July 3, 2014
Baked Peaches and Cream
An easy Italian summer treat that is perfect for you back yard party or just a romantic night in, these Peaches are decadent and delicious. Make them with only the freshest local peaches and whip up the cream just before serving. Your guests will not be disappointed!
- 4 Ripe peaches
- 1 cup crushed ameretti cookies or Italian macaroons
- 1/2 cup almond meal (ground almonds)
- 2 TBSP Butter
- 1/8 cup sugar (organic evaporated cane juice)
- 1/4 cup Amaretto liquor (optional)
- 8 oz Heavy Cream
- 1/4 tsp almond extract
- 2 TBSP powdered sugar
- blanched sliced almonds for garnish
- Slice each peach in half length wise and remove pit.
- Heat oven to 350 degrees
- In a food processor or blender, pulse to combine crushed cookies, butter, almond meal and sugar
- Place peaches, cut side up in a baking pan and drizzle with amaretto.
- Bake for 10 minutes, until peaches are softened.
- Remove peaches from oven and spoon 1 TBSP of Ameretti mix into each peach.
- Turn oven to broiler and broil peaches for 2 minutes or until filling is just golden brown.
- Remove from heat and let rest 5 minutes
- In a large bowl or a stand up mixer, add heavy cream and almond extract and powdered sugar. Whip on high until stiff peaks form.
- Individually plate peaches with a scoop of whipped cream on the side. Sprinkle with sliced almonds and serve immediately. ENJOY
