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lrq's picture

I'm new to the site and wondering if I'm able to search for a topic.


I'm looking for a baked peach recipe. The one I ate was filled with ameretti cookies and pine nuts, it was delicious, and I would like to make it myself.


 


Thanks

Adele's picture

(post #31372, reply #1 of 13)

http://forums.taunton.com/n/find/find.asp?webtag=tp-cookstalk


The above is the search for the site.  Are you looking for a pie? 


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

lrq's picture

(post #31372, reply #2 of 13)

No, not a pie.


Each peach is cut in half, filled with the cokkie mixture and baked in what I assume is butter, wine and sugar.


The halves were served warm with whipped cream.


 

Heather's picture

(post #31372, reply #5 of 13)

I have a recipe for that--It is in a really old Robert Carrier book. Would you like it or are you OK with the links that were already sent.

Jean's picture

(post #31372, reply #6 of 13)

Was the stuffing almond flavored? 


Baked Stuffed Peaches 
 
Recipe By     : Stephanie Hawkins 


   75      g             ground almonds
      3/4  cup           ground amaretti
   50      g             sugar
    2                    egg yolks .br or
    1      whole         egg -- beaten
    6                    freestone peaches
                         butter
      1/2  cup           marsala

1.  Combine the sugar, ground almonds and amaretti.

2.  Gradually stir in the beaten egg, adding just enough egg so the mixture
  holds together; don't let it become too wet to hold its shape.

3.  Form the mixture into 12 balls approx. the size of walnuts.

4.  Butter a shallow baking dish. Halve the peaches and remove the pits,=
  placing the halves cut-side up in the dish.

5.  Press a ball of the almond mixture into the cavity of each peach half.=
  Dot the tops with butter, and drizzle marsala over all.

6.  Bake at 190 =F8C for around 30 mins. until the almond mixture is golden
  and crusty. Serve warm or chilled.
 


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


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A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
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Memsahib's picture

(post #31372, reply #3 of 13)

I bookmarked the site. However, when I accessed it from your message and keyed in "hot pepper jelly" and then clicked on search, nothing happened. Any suggestion? Thanks

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

butterscotch's picture

(post #31372, reply #7 of 13)

This is a traditional Italian approach to cooking with peaches. There are many recipes. Another very common "family" of recipes calls for stuffing the peaches with crushed coconut maccaroons. I don't have my recipe file handy at the moment but will check it when I get home. If I find a recipe with the amaretti stuffing, I will post it.

Jean's picture

(post #31372, reply #8 of 13)

UMm, the one I posted has amaretti stuffing.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
lrq's picture

(post #31372, reply #9 of 13)

Thanks you everyone for your suggestions and recipies.


I was away for a few days and surprised by all the responces, they all  look good, I may have to try them all!


 


Ciao

wisekaren's picture

(post #31372, reply #10 of 13)

(hijacked thread alert)
Did anyone else see Jean Halberstam's recipe for deep-fried peaches in last Sunday's Times magazine? It looked yummy, but I just can't imagine ever doing it.
Karen

evelyn's picture

(post #31372, reply #11 of 13)

Not the recipe you are looking for, but a very good one, nonetheless.

http://www.recipezaar.com/68139 Baked Peaches with Cookie Crumb Topping

 

In life, learn the rules so that you know how to break them properly.
Heather's picture

(post #31372, reply #12 of 13)

These are delicious, no pine nuts but you could add them. This is slightly adapted from a Robert Carrier recipe.

Italian Baked Peaches

4 large firm peaches
3 T softened butter
4 t powdered sugar
1/3 to 1/2 C crushed amaretti
1/4 C ground almonds
2 - 3 t finely chopped candied orange peel or ginger
1 egg white
1/2 C Marsala

Preheat oven to 350 F
Peel peaches (pour boiling water over them if the skins are too tight). Cut peaches in half and remove pits. Arrange peach halves, cut sides up, side by side in a baking dish.
Mix butter, sugar, amaretti, almonds and peel (or ginger) in a bowl. Beat egg white until stiff but not dry and fold it lightly into the mixture.
Pile filling into the cavity of each peach, mounding it up. Drizzle the Marsala over the peaches and bake for about 15 minutes until the peaches are soft but not mushy.
Serve hot with some of the juices poured over them, accompanied by chilled cream or zabaglione.

dlish's picture

(post #31372, reply #13 of 13)

try epicurious.com
I think there was a recipe for that in a recent issue of BonAppetit or Gourmet. The recipe should be on Epicurious.