recipe comes from Mangia
Bene Pasta - what can I add after a title
like that, except to say this site has some excellent
recipes and information. Well worth visiting.
you would like to visit his website <click
recipe is an adaptation of one of our favorite
seafood dishes served in the wonderful restaurants
of 'Little Italy' in New York City. Since this
dish is generally very spicy, you may wish to
add a little more red pepper flakes to your sauce
to make it more authentic".
large ripe peaches
1/3 cup amaretto or orange-flavored liqueur
1 tbsp lemon juice
1/2 lb. mascarpone
1/4 cup sugar
1 cup heavy cream
1/2 cup crushed amaretti cookies (about 8)
1 tbsp sliced almonds, toasted
a saucepan 3/4 full of water to a boil.
a slotted spoon, add one peach at a time into
the water and cook for 30 seconds. Lift out
and put into a bowl of cold water. Using a knife,
peel off the skins.
pit, and cut into thin wedges. Place in a bowl,
add the liqueur and lemon juice and toss to
a large bowl, whisk together the mascarpone
cheese and sugar until well blended.
a separate bowl, whip the cream until stiff
peaks form. Fold the cream into the mascarpone.
half of the cream mixture into stemmed glasses,
dividing evenly. Top with the peaches and then
the amaretti, again dividing evenly. Spoon on
the remaining cream mixture. Cover and chill.
with the sliced almonds before serving.
2001-2002 Sandra Laux