Stone fruit is a welcome partner in summertime’s warm weather fare, especially ripe peaches. This simple peach dessert teams the ripe-but-not-squishy fruit with Amaretto, heated to make it syrupy. The Italian, almond flavored liqueur brings a sweet nuttiness to the dish, augmenting the whipped cream, as well as drizzled on top of the peeled peach wedges.
Peaches with Amaretto Cream
Yield: 6 servings
INGREDIENTS
3/4 cup Amaretto (almond flavored liqueur), divided use
6 large ripe fresh cling-free (freestone) peaches
1/2 cup heavy whipping cream
Optional: 1 tablespoon powdered sugar
Garnish: Sprigs of fresh mint
DIRECTIONS
1. Place Amaretto in heavy-bottomed saucepan. On medium-high heat, reduce the mixture by about half in volume; when cooled it will get syrupy. Set aside to cool.
2. Bring a large pan of water to boil on high heat. Make a shallow x on the bottom of each peach and submerge in boiling water for 30 to 60 seconds (the riper the peaches, the shorter the time). Remove and place in cold water. Cut peaches in half through the seam; twist halves in opposite directions to halve each peach; remove pits. Slip off skin.
3. Using an electric mixer, whip the cream and 1 tablespoon reduced Amaretto together until just starting to get stiff. If whipping in advance, include the powdered sugar in the mixture when adding the Amaretto to help stabilize it.
4. Cut peaches into manageable wedges and divide peaches between 6 bowls. Drizzle with remaining reduced Amaretto and top with whipped cream mixture. Garnish each with a sprig of fresh mint and serve.
Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s 50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.