Read + Write + Report
Home | Start a blog | About Orble | FAQ | Blogs | Writers | Paid | My Orble | Login

Dessert - by Scarlett W

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 :)

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.

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”, “” and “Wikipedia, the free encyclopedia”**


subscribe to this blog 



Recent Posts:
      Banana Muffin 
      Apricot Almond Cookies 
      Mandarin Pudding Cake 
      Shiratamako Candy 
      Chocolate Fruit and Nut Cases 

Add A Comment

To create a fully formatted comment please click here.


Name or Orble Tag
Home Page (optional)
Bold Italic Underline Strikethrough Separator Left Center Right Separator Quote Insert Link Insert Email
Notify me of replies
Your Email Address
(required for reply notification)
More Posts
1 Posts
5 Posts
15 Posts
433 Posts dating from April 2006
Email Subscription
Receive e-mail notifications of new posts on this blog:
Moderated by Scarlett W
Copyright © 2012 On Topic Media PTY LTD. All Rights Reserved. Design by
On Topic Media ZPages: Sydney |  Melbourne |  Brisbane |  London |  Birmingham |  Leeds     [ Advertise ] [ Contact Us ] [ Privacy Policy ]