This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Amaretti-Stuffed Peaches
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- #42937
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/4 cup unsalted butter, softened
1 cup coarsely crumbled Amaretti (Italian almond macaroons)
2 1/2 tablespoons all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
8 firm-ripe small peaches, halved lengthwise and pitted
mascarpone cheese or creme fraiche, for accompaniment
directions
Put oven rack in middle position and preheat oven to 350 degrees F.
Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
Pulse 3/4 cup crumbled Amaretti in a food processor until finely chopped. Then add flour, sugar, salt, and remaining 2 tablespoons 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 a small spoon to create a 1-inch-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 Amaretti over filling.
Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.
added by
yankeegrL425
nutrition data
Nutritional data has not been calculated yet.
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