Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

[ November 2008 ] [ January 2009 ]

Dessert - December 2008

Pesche Al Forno (Stuffed Baked Peaches)

December 31st 2008 06:01

Pesche Al Forno (Stuffed Baked Peaches)

About Amaretti cookies

Amaretti, pronounced “am-ah-REHT-tee”, is the Italian name for macaroons, which means little bitter things. Crisp and crunchy on the outside and soft inside, these small, domed shaped cookies originated in Venice Italy during the Renaissance period. Amaretti cookies are made from either ground almonds or almond paste, along with sugar and egg whites and can be flavoured with chocolate or liqueurs. Oftentimes, two baked cookies were served with a sweet dessert wine or liqueur, but they are also wonderful with a bowl of ice cream, sherbets, or mousses. Another favourite way to use these cookies is to finely ground them and then add them to desserts (such as trifles) for added texture and flavour.

About Dark Rum

Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavour than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as colour. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking.

INGREDIENTS
Serves 4

4 large ripe yellow peaches
20 amaretti cookies (macaroons), crushed
⅔ cup granulated sugar
2 tablespoons butter
¼ cup dark rum

1. Preheat the oven to 350ºF.

2. Rinse the peaches under cold running water and dry with paper towels.

3. Cut the peaches in half and remove the pits.

4. Use a teaspoon to make a hollow about the size of a golf ball in each peach half.

5. Place the peach flesh in a bowl and add three-quarters of the amaretti cookies and all but ¼ cup of sugar.

6. Mix well and use to fill the peaches.

7. Use the butter to grease a baking pan large enough to hold all the peach halves snugly in a single layer.

8. Arrange the peaches in the pan.

9. Drizzle with the rum and sprinkle with the remaining amaretti cookies and sugar.

10. Bake for about 30 minutes.

11. Serve hot or at room temperature.

**From “The Encyclopedia of Italian Cooking”, “JokofBaking.com” and “Wikipedia, the free encyclopedia”**

Vote

Comments (1)

Add Comments

[ Link ]

Posted By: Scarlett - Category: Fruit-based desserts

Email this Post to a Friend

Delicious Egg Layers

December 30th 2008 12:44

Delicious Egg Layers

About dried desiccated coconut

Desiccated coconut is the shredded and dried meat of fresh and mature coconuts which has the natural taste, flavour, and aroma of fresh coconuts.

INGREDIENTS
Makes 2 pieces

For the strawberry flavour desiccated coconut flesh

2 tablespoons strawberry juice, clarified
20 gm dried desiccated coconut

For the egg white pudding

160 gm egg white, beaten
1 cup milk
2 tablespoons sugar

For the egg yolk paste

2-3 cooked salted egg yolk, mashed into paste

For garnish

red currants, as needed

1. To prepare the strawberry flavour desiccated coconut flesh, place strawberry juice and desiccated coconut together in a bowl, mix well.

2. Roast in the oven on low heat until dry. Set aside.

3. For the egg white pudding. Pour the milk into a saucepan, add in sugar, then heat, stirring the mixture all the time, until dissolved.

4. Gradually pour the milk mixture into the beaten egg whites, whisk rapidly.

5. Strain the egg white mixture into a bowl.

6. Place the bowl in a steamer over a pan of simmering water. Steam for about 10 minutes. When the pudding have cooked, take it out and leave to cool.

7. Divide the egg white pudding into four portions.

8. Place one portion of egg white pudding onto a serving plate. Spread quarter the egg yolk paste and quarter the strawberry flavour desiccated coconut flesh, then repeat the steps once. Make two pieces.

9. Decorate the top with some red currants. Ready to serve.

**From “Fine Desserts with Less Sugar” and “Toraya English Web Page”**