Prosecco poached peaches with amaretti

Prosecco poached peaches with amaretti

By
From
How to Cook Desserts
Serves
4
Photographer
Peter Cassidy

This is a lovely way to make the most of peaches in season as well as the rather variable ‘ripen at home’ peaches on sale at supermarkets. Served here with an optional amaretto cream, they are also delicious served with the buttermilk sorbet.

Ingredients

Quantity Ingredient
6 peaches
1 orange
325g golden caster sugar
750ml prosecco
1 vanilla pod

For the amaretti

Quantity Ingredient
85g icing sugar
85g ground almonds
1 egg white
2 teaspoons amaretto liqueur

Amaretto cream (optional)

Quantity Ingredient
1 tablespoon amaretto liqueur
100ml creme fraiche
icing sugar, to taste

Method

  1. Heat the oven to 180°C. Line a large baking sheet with non-stick baking parchment.
  2. Cut the peaches in half vertically and remove the stones. Finely pare the zest from the orange and squeeze the juice.
  3. Put the sugar into a medium saucepan with the Prosecco, orange zest and juice. Heat gently until the sugar has dissolved, stirring occasionally. Split the vanilla pod in half lengthways and add to the pan.
  4. Add the peaches to the pan and cover with a dampened cartouche to keep the fruit immersed and hold in the steam. Bring to the boil then turn down to a simmer for 10–25 minutes, or until the peaches are just tender (the time varies considerably depending on the ripeness of the peaches).
  5. Once tender, remove the pan from the heat and leave the peaches in the syrup to cool. When they are cool enough to handle, lift them out of the syrup and peel away the skins, then return the peaches to the syrup to finish cooling.
  6. Meanwhile, to make the amaretti, sift the icing sugar and ground almonds together into a medium bowl. In a separate bowl, beat the egg white to stiff peaks then carefully fold in the sugar and almond mixture, followed by the amaretto.
  7. Place teaspoonfuls of the mixture on the prepared baking sheet, at least 3cm apart to allow for spreading. Bake in the oven for 15–20 minutes until lightly browned. Remove from the oven and leave on the tray for 5 minutes before removing to a wire rack to cool completely.
  8. For the amaretto cream, if serving, stir the amaretto into the crème fraîche and sweeten with icing sugar to taste. Serve the poached peaches with their syrup, the amaretti and the amaretto cream, if wished.
Tags:
leiths
desserts
baking
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