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Roasted Peaches with Amaretti Crumble

Roasted Peaches with Amaretti Crumble

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  • 5 amaretti cookies (Italian macaroons; about 3/4 ounce total)
  • 3 tablespoons whole natural almonds
  • 2 tablespoons unbleached all purpose flour
  • 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 3 firm but ripe large peaches, rinsed, wiped clean of fuzz, halved, pitted

Recipe Preparation

  • Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process topping mixture until moist clumps form.

  • Place peach halves, cut side up, in prepared dish. Spread topping over surface of each peach half (about 1 generous tablespoon for each), pressing lightly to adhere and leaving 1/4-inch plain border.

  • Bake peaches until tender when pierced with knife and topping is golden brown, about 35 minutes. Cool slightly. Transfer 1 warm roasted peach half to each of 6 plates. Serve with scoop of vanilla ice cream alongside.

Reviews Section

Baked peaches with amaretti crumble and cream – Recipe

This easy summer fruit crumble of peach halves covered with an irresistibly nutty, crunchy topping is sure to become a family favourite.
For the filling
75g/2½oz whole hazelnuts
40g/½oz oat biscuits
40g/½oz amaretti biscuits
50g/1¾oz unsalted butter, room temperature

25g/1oz caster sugar
1 free-range egg yolk
For the baked peaches
½ lemon, juice only
4 ripe peaches or nectarines
1 tsp lemon zest
To garnish
4 tbsp thick cream
4 sprigs fresh mint (optional)

Preheat the oven to 190C/375F/Gas 5.

For the filling, dry fry the hazelnuts in a pan over a medium heat until golden-brown (take care not to leave them on the heat for too long). Chop the hazelnuts finely.

Crush both types of biscuit roughly using a rolling pin or the bottom of a clean small pan. Mix the hazelnuts, biscuits, butter, sugar, and egg yolk in a bowl until the ingredients hold together as a rough paste. For the baked peaches, put the lemon juice in a shallow dish. Slice the peaches in half, remove the stones and put the cut half in the lemon juice to avoid discolouration.

Pack a round spoonful of the filling onto each half. This should fill the cavity and cover most of the exposed half. Place the halves in an ovenproof dish, and bake for 15-20 minutes, depending on the ripeness of the peaches. To serve, place the baked peaches on to serving plates, and scoop a dollop of the thick cream beside it. Garnish with mint if desired.

What are Amaretti?

Amaretti are an Italian biscuit (aka cookie) typically made from almonds and/ or apricot kernals. They are light with a distinct bittersweet almond taste about them.

Two varieties exist - soft and crunchy. The soft ones pair well with a glass of Amaretto liqueur or a cup of coffee.

Though the crunchy biscuits also suit these drinks, I also adore using them in my desserts since they add a powerful hit of flavour and a satisfyingly crunchy texture.

Most supermarkets stock Amaretti - be sure to buy crunchy ones rather than the soft ones for this bourbon peach crisp.

Roasted Peaches with Amaretti Crumble - Recipes

Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer

Imagine yourself on a veranda in Tuscany, eating al fresco, surrounded by good food and good friends. This tasty Italian-inspired rice salad is perfect to be shared.

The blue cheese will melt into the steaks and the pecans add a sweet and nutty flavour. If you’re not a fan of blue cheese use shavings of aged Parmesan — add a balsamic dressing and roasted tomatoes, leave out the pecans and you have a traditional Italian tagliata steak.

The first time I had these barbecued peaches was at a wedding in Tuscany, under a line of olive trees. They were sensational! I add a crumble of amaretti biscuits on top as a finishing touch.

Here is a twist on a classic barbecue side in preparation for all the summer cookouts coming up.

These two dips are so easy to whip up and both only take about 10 minutes to prepare. Serve them as I have here on a platter with lots of delicious seasonal vegetables.

An incredible combination of savoury and sweet! This salad is so refreshing, whether eaten as a light meal or as a starter, that salty-sweet combination going on will be sure to lift your spirits.

The blue cheese will melt into the steaks and the pecans add a sweet and nutty flavour. If you’re not a fan of blue cheese use shavings of aged Parmesan — add a balsamic dressing and roasted tomatoes, leave out the pecans and you have a traditional Italian tagliata steak.

AIOLI - is it my favourite sauce. probably! Great with fish, shell fish, roast chicken , vegetable crudités and also to liven up sandwiches. I sometimes add herbs, paprika, saffron I think work best from many, many experiments.

These harissa chicken wings are a favourite for the barbecue but work just as well cooked in the oven. They’re packed with spicy flavours from the harissa paste — dip them in the tangy blue-cheese aioli for creamy contrasting flavours, then settle back in the sun.

Baked peaches with amaretto

This is one recipe that you could clip and keep in your scrapbook for next summer when you have a glut of peaches or nectarines that you need to put to good use. You will also find that this recipe works well with unripe fruit. Baking the fruit imparts a different flavour, rather like when you roast vegetables.

6 peaches or nectarines, halved and with the stones removed
80g butter, melted
100-150ml amaretto liqueur
120g amaretti biscuits that have been coarsely crushed
2tbsp clear honey

Preheat the oven to 180C/gas mark 5. Lay the peaches cut-side up on a baking tray.

Spoon over two-thirds of the butter and the amaretto.

Bake the peaches or nectarines in the oven for 15-20 minutes (you may need a little longer if the peaches aren't that ripe), covering them with foil if they are colouring a bit too rapidly.

Mix the remaining butter with the amaretti biscuits in a bowl.

Remove the peaches from the oven, spoon over the biscuit mixture and then carry on baking for a further 8-10 minutes, or until the topping is golden.

To finish, transfer the peaches to serving plates, and then add the honey and a few tablespoons of water to the cooking tray and simmer for 30 seconds or so, stirring, until mixed.

Spoon the sauce around the peaches and then serve with custard, ice-cream or mascarpone.

Millions of peaches, peaches for me

I have a new fruit obsession: peaches! I use to despise them: my sister was always eating them growing up. The dripping, the stickiness, the smell, the weird fuzz on the outside. Why would I want that when I could have a fruit I already knew was delicious and safe? And less drippy.

Last week I was at my new favorite market, City Fresh. The first thing that caught my eye was the mound of beautiful, plump, peaches. I had to try a few. I bought 2 thinking I could pawn them off at work if I didn’t like them. Then it happened, I bit into the crispy, not so juicy and fuzzy fruit I always hated.

This past Sunday as I did my shopping, I bought 3# at 49c. It was too good to be true for my new addiction! As I was reading through Bon Appetit this week, I realized the wonderful new cooking opportunities this opened! Fortunately, the August issue has a whole section of peach recipes, and one that caught my eye: Roasted Peaches with Amaretti Crumble. My husband is allergic to coconut, so macaroons are out. I tweaked it to be an almond crumble, and it was a hit with my neighbors who came over for dessert!

Well, here’s to my first posting! Bon Appetit!

Roasted Peaches with Almond Crumble

Recipe by Cindy Mushet
Taken from Bon Appetit magazine, August 2009

Recipes using peaches

The favorite brunch drink is softly set with a bit of gelatin. If you're running short on time, replace the fresh peach puree with two cups of peach nectar. Makes six servings.

3 tablespoons water
1 tablespoon unflavored gelatin (from two 1/4-ounce envelopes)
1 1/2 pounds ripe peaches (about 4 large), peeled, halved, pitted, cut into wedges,
plus 1 unpeeled peach, cut into 6 wedges (for garnish)
3/4 cup sugar
1 1/4 cups sparkling wine
1 tablespoon fresh lemon juice
Ice cubes

Spoon 3 tablespoons water into small heatproof bowl sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 10 minutes.

Puree peeled peach wedges in processor until smooth. Transfer 2 cups peach puree to small saucepan (reserve any remaining peach puree for another use). Add sugar to peach puree in saucepan and stir over medium heat until sugar dissolves transfer mixture to medium bowl. Pour enough water into small skillet to reach depth of 1 inch bring to simmer. Reduce heat to very low. Set bowl with gelatin in hot water in skillet stir often until gelatin is completely dissolved and mixture is fluid, about 2 minutes. Add gelatin mixture to peach puree mixture stir until blended. Stir in wine and lemon juice. Let mixture stand until foam subsides, stirring occasionally, about 5 minutes. Fill large bowl with ice cubes and water. Set bowl with peach mixture in bowl with ice water stir constantly with rubber spatula until mixture is cool to touch, 2 to 3 minutes.

Divide Bellini mixture among six 7- to 8-ounce Champagne flutes cover each with plastic wrap and chill until mixture is softly set, at least 4 hours.

  • 4 ripe peaches
  • 2tbsp maple syrup
  • 2 tbsp dark rum (optional)
  • 4 soft amaretti biscuits
  • 100g (3½oz) raspberries
  • 4tbsp Greek yoghurt, to serve
  1. Heat the grill to medium. Halve the peaches, remove the stones carefully and place flesh-side up in a shallow roasting tin. Mix together the maple syrup and rum, and drizzle over the peaches.
  2. Cook under the grill for 5 mins until the peaches are starting to turn golden and the juices are syrupy and sticky. Crumble the amaretti biscuits until fine, then sprinkle over the top of each peach half. Return the tin to the grill and cook for a further 2 mins, until the topping is crisp.
  3. Transfer the peach halves to serving plates (2 halves per person), then add a handful of raspberries and a spoonful of creamy Greek yoghurt to each plate.

Grilled Peach & Amaretti Parfaits

Grilled peaches and a mascarpone cheese mixture give this parfait a cheesecake-like flavor that’s a perfect light summer dessert.


  • 8 ounces, weight Mascarpone Cheese
  • ½ cups Greek Yogurt
  • 1 teaspoon Vanilla Paste
  • 1 Lemon, Zest Only
  • 8 Freestone Peaches, Large
  • 3 Tablespoons Butter, Melted
  • 20 Amaretti Cookie Snaps
  • 8 sprigs Mint For Garnish (optional)


In a small bowl combine mascarpone cheese, yogurt, vanilla and lemon zest. Cover and refrigerate.

Heat grill to medium high and oil grates with a bit of butter. Slice the peaches in half and remove the pits. Brush the cut side of the peaches with melted butter. Grill the peach halves for about 3 minutes, with the cut-side down, until there are some nice grill marks on the bottom of the peaches. Remove from the grill and let cool.

Put the Amaretti in a Ziplock bag, seal the bag and roll over it with a rolling pin to crumble. Cut the peaches into bite-size pieces.

Assemble 8 parfaits by layering the ingredients in individual 8-ounce mason jars as follows: Put peach pieces from 1/2 of a peach in the bottom of each mason jar. Follow with a tablespoon of the mascarpone and yogurt mixture and a teaspoon of the Amaretti crumble. Repeat with a second layer. Cover the jars with lids and refrigerate until ready to serve. Remove lids before serving and garnish with a sprig of mint.

Roasted Stone Fruit with Cookie Crumble

A variety of stone fruits looks great and tastes delicious, but use any fruit in season, or a combination, for this simple dessert. Its high smoke point and neutral flavour makes canola oil ideal for roasting vegetables and fruits it also makes a heart-healthy crumble topping to scatter overtop. If you like, add a handful of sliced almonds or hazelnuts to the topping mixture. To streamline the recipe, crumble gingersnaps, oatmeal cookies or amaretti overtop of the fruit instead of making the topping yourself. Serve warm, with plain or vanilla yogurt, ice cream or a dollop of whipped cream.


  • 2-4 ripe but firm peaches or nectarines, halved and pitted (or quartered if large)
  • 3-4 ripe but firm large plums, halved and pitted
  • 4-5 ripe but firm apricots, halved and pitted
  • 1 tablespoon canola oil
  • 1-2 tablespoon granulated sugar

Crumble Topping:

  • 1/2 cup whole wheat flour
  • 1/2 cup oats (old-fashioned or quick-cooking)
  • 1/3 cup packed brown sugar
  • 3 tablespoon canola oil


1. Preheat oven to 375 ˚F (190 ˚C).

2. In 9 x 13-inch (22 X 33-cm) baking dish, arrange halved fruit cut-side up. Drizzle with canola oil and sprinkle with sugar.

3. Place in oven and roast for 15 minutes, until starting to soften.

4. Meanwhile, in bowl (or bowl of food processor), combine topping ingredients and pulse or blend with fork until well blended and crumbly. Sprinkle evenly over fruit or use spoon to fill hollow middle of each fruit half.

5. Bake for additional 15-20 minutes, until topping is golden and fruit is tender and bubbly around edges. Serve warm with yogurt, ice cream or whipped cream.

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