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Wednesday, 1 October 2014

PEACHES WITH AMARETTI

Good Morning to you,

During the past couple of days, we have enjoyed the visit, of a most welcome visitor

..... the sunshine.


We have been experiencing the most glorious, but unseasonal weather.... beautiful blue skies and bright sunshine, which is such an unexpected delight.  I have even managed an hour or two sitting in the garden enjoying the warm sunshine.

I think my autumn flowers are a little surprised by the warmth as well, because my dahlia buds are opening so very quickly, it is as if they want to  open their petals as quickly as possible, so they too can turn their heads and bask in the warm sunshine.

So on Sunday, because the weather had turned cold and the central heating had been switched on,  I made a seasonal Autumnal pea and ham soup, but today, because of the brief change in the weather, I am making something a little less seasonal,


Peaches with Amaretti biscuits.  Served warmed, you will enjoy the sweet flavour of the baked peaches and the delicious taste of Amaretti biscuits. Eat on their own, or with a teaspoon of vanilla ice cream, which you allow to drizzle down the sides of the halved peach... and then along with the sunshine, you will feel very happy indeed.

So it's on with the pinnie and the music I am listening to is,


Eddi Reader.  When Natasha and Danielle were teenagers they loved the group Fairground Attraction, which Eddi was a part of, so I used to hear her music around the house quite a lot and came to love her voice. You will probably know the song 'It's Got To Be Perfect' as it was very popular. Listen to 'Patience of Angels', 'The Right Place' and 'Dear John' and you will understand why the girls enjoyed her music.

So while I am listening to 'Wonderful Lie', I will organise my ingredients.

INGREDIENTS
TO 
MAKE
PEACHES WITH AMARETTI

4 large, firm peaches
75g Amaretti biscuits
50g dark brown sugar
40g soft butter
1 egg yolk
1 teaspoon of grated lemon zest

HOW TO
MAKE
PEACHES WITH AMARETTI

Pre-heat oven to 180C


Wash and dry
the peaches.


Cut the peaches in half
and
remove the peach stone.


Using a teaspoon,
scoop out
a teaspoon
of peach flesh


and
put the scooped out flesh
into a bowl.


Whizz the Amaretti biscuits
in a food processor
or
place the Amaretti biscuits
inside a sealed plastic bag
and 
pound 
with a rolling pin,
until the biscuits resemble
breadcrumbs.

Place the Amaretti biscuits
into the bowl with the
peach flesh,
along
with


25g of butter,
keep the remainder to
dot on the peaches
just before baking,


the
brown sugar,


the
egg yolk
and
the

grated
lemon zest.


Stir the ingredients
until
 thoroughly mixed.


Add a teaspoon of the mixture
to each peach.
Then divide the rest of the mixture
between each peach,
creating little mounds.

Dot 
each peach
with the remaining butter.

To keep the peaches upright
whilst baking,
I use a shallow, non stick, pattie tin (muffin tin).
The tin needs to be shallow
otherwise you will find it difficult
to remove the peaches
when cooked.

Bake in the oven
for 35 minutes.


You can enjoy
these fabulous
Peaches with Amaretti
either,
warm or cold,
but I have to tell you,
if you are a lover of almonds,
you will adore these
little treats.

Sometimes I drizzle a teaspoon of vanilla ice cream over the peaches and other times I eat them just as they are.

Now I know, there is nothing nicer than a delicious, fresh, juicy peach, but baking peaches with Amaretti biscuits runs a very, very, close second.

Oh yes, before I go,  I thought I would mention why I place one teaspoon of the Amaretti mixture, into each of the peaches, before I add the rest. The reason is, I find it easier to judge the remainder of the mixture, once each peach receives a teaspoonful, as I have been known, to get a little carried away with myself and put too much mixture into six peaches,  then find I have not left enough for the final two..... I suppose I could always eat the remaining two halves .... now there's a thought, do you know, I have never thought of that.

Take care and I will see you on Sunday.

This week I will be joining,

and









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