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Amaretti Roasted Peaches
From Opera Lover's Cookbook (Stewart, Tabori & Chang) by Francine Segan
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Serves 4
You wouldn't think that anyone could improve on the taste of peaches, but the Italians did.
Filled with amaretti, crisp little Italian almond cookies, and a splash of amaretto, almond liqueur, the peaches are then slow roasted. The melding of almondy flavors releases all the peach's sweet potential.
Quick to assemble, light tasting, but oh so satisfying. Serve with a glass of sparkling Asti Spumante docg from Piedmont.
Butter
5 large peaches
12 Amaretti, about 3 ounces
1/3 cup almond liqueur, such as Caffo Amaretto, plus more as needed
1 egg yolk
Sliced almonds
Confectioners' sugar
Preheat the oven to 350 degrees F. Generously butter a baking pan. Reserve.
Cut the peaches in half and discard the pits. Using a grapefruit spoon or melon baller scoop out the centers of 4 of the peaches. Reserve the pulp.
Combine the pulp and the 2 remaining peach halves in a food processor or blender and puree until smooth. Add the amaretti, liqueur, egg yolk, and sugar and pulse until well combined. If the mixture is dry, add more liqueur.
Fill each peach half with the amaretti mixture. Top with sliced almonds and a very thin pat of butter. Arrange the halves onto the baking pan and bake 30 minutes, until golden.
Serve at room temperature topped with a sprinkle of confectioners' sugar.
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