I'm baking lots of apple cakes and plum pies these days, trying to alternate the baking days with simple fruit dishes :) Two days ago I served luscious figs with goat's cheese and Jamon Serrano. Tonight the fruit was peach, and I made a classic Italian dessert, Pesche alla piemontese. You need the crispy and light Italian almond biscuits, Amaretti, for this recipe.
Pesche alla Piedmontese
(Küpsetatud virsikud Amaretti küpsistega)
Serves 4
4 large ripe peaches
100 g Amaretti almond cookies/biscuits
2 Tbsp brandy or cognac
2 Tbsp butter, softened
1 egg yolk
To serve:
whipped cream with vanilla and sugar
Wash the peaches, pat dry, halve and remove the stone. Place on a oven dish, cut-size up.
Crush the cookies into fine crumbs. Drizzle cognac on top and leave to soften for a couple of minutes. Stir in the butter and egg yolk and stir until combined.
Divide the mixture between the peaches.
Bake in the middle of 180 C / 350 F oven for about 30 minutes, until the peaches are soft and the Amaretti topping is golden.
Serve warm or at room temperature, with a spoonful or two of whipped cream.
2 comments:
Wow this looks sooooooooo good, I'm drooling!! Now, I just have to figure out where I can find some amaretti cookies - not so easy here in my part of the U.S. I don't comment often (rarely actually), but I come here almost every other day - you really do make THE BEST and most elegant desserts, especially the simple fruit ones. My sister made ur apricot clafoutis with farmers cheese the other day and it was a huge hit!!! Thank you for all the work you put into this.
Yes, this does look good. I made this once a very long time ago. Yum!
Paz
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