Best 6 Baked Peaches With Amaretti And Cocoa Recipes

BAKED PEACHES WITH AMARETTI AND COCOA

Steps:

• Butter a baking dish large enough to hold 8 peach halves in a single layer.
• Cut the peaches in half with a small knife and remove the pits. Cut off the peel in strips. Place the peach halves in the baking dish as you finish peeling them.
• Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling.
• Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.
• Preheat the oven to 350°F and center a rack in the oven. Divide the filling among the peach halves. Pour the wine into the dish around the peaches. Bake 30 to 35 minutes or until a thin crust forms on the filling. Let cool to room temperature or refrigerate until chilled. Serve with whipped cream, if you like.

PEACHES STUFFED WITH AMARETTI COOKIES

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
• Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
• Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.

AMARETTI PEACHES WITH HONEY & CHOCOLATE

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Halve and stone the peaches, then dig out a little flesh from the centre of each half, using a sharp-edged soup spoon. Put flesh and peaches to one side.
• Tip the amaretti, almonds and chocolate into a food processor and pulse until the mixture is like coarse gravel. Add the spooned-out peach flesh, egg and honey and whizz for just a second or two to combine - don't over-process.
• Spoon the stuffing into the peach halves, mounding it up a little. Arrange the peaches in a single layer in a heavy baking tin, then bake for 25-30 minutes or until the flesh is tender and the stuffing nicely browned. Serve hot, with a dollop of mascarpone or crème fraîche and a dusting of sifted cocoa powder.

BAKED PEACHES WITH CHOCOLATE

Steps:

• Preheat the oven to 375.
• Grease a shallow baking dish with butter.
• Place cookies, grated chocolate, and butter in bowl and mix together.
• Place the peaches in a separate heatproof bowl and cover with boiling water.
• Let stand for one minute, then transfer to a bowl of cold water and let stand for additional minute.
• Remove the peaches from the skin.
• Cut each peach in half and remove pit.
• Using a teaspoon, scoop out a little flesh from each peach half.
• Chop the flesh and add to the cookie mixture.
• Fill each peach half with the amaretti cookie mixture, then sprinkle with sugar.
• Bake in the oven for 30 minutes, or until the peaches are soft and the filling is crisp.
• Transfer to a serving plate and serve hot with creme fraiche or sour cream.

CHOCOLATE AMARETTI PEACHES

Steps:

• Preheat oven to 375°F.
• Combine crushed Amaretti cookies, chocolate, orange zest, honey & cinnamon in a bowl. Add the beaten egg white & mix to bind the mixture.
• Halve & pit the peaches & fill the cavities w/sml mounds of the chocolate mixture.
• Arrange the stuffed peaches in a lightly buttered, shallow ovenproof dish which will just hold the peaches comfortably.
• Mix the wine & sugar in a measuring cup & stir to dissolve the sugar. Pour the wine mixture around the peaches.
• Bake for 30-40 min till the peaches are tender when tested w/a skewer & the filling is golden. Serve immediately w/a little of the cooking juices spooned over the top & whipped cream in a separate bowl as an optional garnish.

ROASTED PEACHES WITH AMARETTI CRUMBLE

Steps:

• Preheat oven to 350°F. Butter 11 x 7 x 2- 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.
• Available at some supermarkets and at Italian markets.