Monday, July 27, 2009

Roasted Peaches With Amaretti Crumble

Pin It If May and June were dedicated to blueberries and strawberries, July and August is the time for peaches. We've been getting the large ones from California, including the white peaches I love for Bellinis, and now is the time for Georgia peaches. I must say this year I was a little disappointed in the white peaches from California...we'll have to see what Georgia brings this month.

One of the advantages of a baked dessert is that the fruit does'nt have to be just right. You can always adjust the sweetness with a little sugar here and there. That is why I like to have this kind of recipe on hand. When the fruit is not up to par,use it in pies, crisps and crumbles and save the others to have by themselves.

This rustic take on a peach crumble couldn't be easier: Halved peaches are topped with a quick mixture that includes amaretti, almonds, butter, flour, and sugar. The crunchy topping is a nice contrast to the warm, tender peaches. Serve them with vanilla ice cream!


6 servings

Ingredients

5 amaretti cookies (Italian macaroons; about 3/4 ounce total) *
3 tablespoons whole natural almonds
2 tablespoons unbleached all purpose flour
1 1/2 tablespoons sugar
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 firm but ripe large peaches, rinsed, wiped clean of fuzz, halved, pitted
Vanilla ice cream
Butter


Preparation

Preheat oven to 350°F. Butter 11x7x2-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. Add a tad of butter on top of the crumble.

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.


Photograph by Nigel Cox

Adapted from the August 2009 Bon Appetit

*Amaretti Cookie Recipe click here

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