I know, I know. Peaches are not especially in season at the moment. But I have excuses. Firstly, I’m still clearing that backlog of posts and they were in season when I made this pud. Secondly, you can still find them, although they may come from more far-flung places. And thirdly, this recipe would be lovely made with plums, which are definitely in season at the moment. In that case, simply replace the Amaretto with a slug of your favourtie brandy and the amaretti biscuits with ginger snaps. Decorate with a few finely chopped slivers crystalized ginger. Voila! A wintery, fruity take on tiramisu. So all is not entirely lost.
I made these when I had some girlfriends round for pizza, Aperol spritzes and a good, old fashioned natter. This is hardly a recipe, really, more of a set of assembly instructions, it’s so easy. I particularly love the slight toffee colour the cream goes when you add the amaretto. It is basically an Italian summer in pudding form, and what else could you want, really, when the nights are drawing in and the wind is howling outside, than a reminder of sunshine?
You will need:
5 tbsp Amaretto liqueur (such as Dissorono)
300ml double cream
2 tbsp caster sugar
Flaked almonds, toasted
1. Place the amaretto biscuits into four tumblers or ramekins. Drizzle each portion with a tablespoon of amaretto and leave to soak into the biscuits- about 20 min. Meanwhile, roughly chop the peaches and whip the cream. Flavour with the sugar and remaining tbsp of Amaretto, to your taste.
2. Divide the peaches amongst the tumblers and top with the sweetened cream. Finally, sprinkle over the flaked almonds. Refrigerate until needed. Then devour.
Peaches, blueberries and cream… in a cake.
Which was made up of home-made baked beans, made with butter beans and plenty of rosemary and balsamic. Accompanied with bacon, crusty bread and lots of strong tea.
White peaches used to be such a rarity outside of places like Italy, but I found these in the M&S near work, so I figure they must be a good deal easier to get hold of now. They always remind me of Harry’s Bar, famous for bellini cocktails, made white peach. I remember going to Harry’s Bar in Venice with my parents when I was very young, probably too young to really appreciate it. But I do being told the story of Harry’s and Cipriani’s and really enjoying it. I remember it to this day. You can find it retold here.
You will need
4 large yellow peaches
80g amaretti biscuits (unfortunately I only had digestives, but these worked well too. As, I imagine, would gingersnaps)
4 tbsp caster sugar
1 egg yolk
large tbsp butter
a generous slosh of white wine
Preheat the oven to 180C/350F/gas mark 4. Halve the peaches and remove the stones and scoop out a little of the flesh from the centre of each peach half, from around the well where the stone’s sat, and set aside.
Crush the biscuits you are using and mix with the reserved peach flesh, sugar, butter and egg yolk. Fill the peach halves with this mixture.
Butter an ovenproof dish, put in the peaches cut-side up, and pour the white wine over the top. Bake for about 30 minutes. Serve hot or warm, with a dollop of cream.
Nothing like a day off on a Monday! Managed to get lots of things done that I’ve been putting off for ages (apart from some ironing). Picked up some peaches from the fruit and veg man when I was out and about. When I got home I found this recipe on the foodnetwork website and it worked a treat! All the ingredients are in cups, but if you’ve got a measuring jug with both U.S. and metric measurements, as I do, this shouldn’t be too great an impediment.
You will need
2 cups finely chopped fresh peaches 1
1 1/4 cups sugar, divided
1/2 cup (1 stick) butter, at room temperature
1 1/2 cups milk
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup brown sugar
1/4 cup ground pecans
1/4 teaspoon ground cinnamon
4 tablespoons cold butter
Preheat the oven to 400 degrees F. (about 220 C) and prepare your muffin tray with cases. Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix and let sit for 1 hour.
Enjoy with flatmates working from home or boyfriend who treks all the way up the hill to visit.