Amaretti Stuffed Peaches
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
is what she had to say about this one: "This is
a dessert from my grandparents region of Piedmont,
Italy. So delicious!".
"My mother-in-law was fighting with the kids over
who should have seconds!"
cup white wine
1/2 cup sugar
6 ripe peaches (we use yellow freestone), peeled,
halved and pitted
12 amaretti biscuits, crushed (we buy them at Italian
1 egg yolk, beaten
3 Tblsp cream, whipped
the wine and sugar for 5 minutes to form a syrup.
the peach halves in the syrup for 5 more minutes,
then lift them out with a slotted spoon and let cool.
the amaretti crumbs and egg yolk into the cream.
the peach halves with the cream mixture.
on a serving plate and pour the remaining wine syrup
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