Amaretto Peaches layered with Amaretti Biscuits and Mascarpone Cream | Serves 4-6Jared Sewchurran
This dessert makes a perfect sweet treat for a baking hot summer – it is light enough not to tip you over the edge after a long and lazy lunch, but just decadent enough to leave you and your guests feeling full and satisfied.
4 ripe peaches
1/2 cup Amaretto
80ml of water
250ml of cream
250gm Marscapone (or cream cheese)
2 Tbs icing sugar
2 Tbs Amaretto
100 – 150g Amaretti biscuits
Start by poaching halved peaches in a pot with 1/2 cup of Amaretto (you could add a little more) and about 80ml of water, with the lid on for about 10 – 15 minutes until they have softened but still maintain their shape.
Once they have been poached allow them to cool in the delicious sweet golden sauce. Slice the peaches and toss back in the sauce.
To make the creamy layer, beat cream until it is thick. Lightly whip Marscapone to loosen it up. Fold the whipped cream into the whipped Marscapone adding icing sugar and Amaretto.
Lightly crumble Amaretti biscuits and then layer the desserts as follows:
Cream + crumbs + peach slices with a drizzle of the sauce. Repeat this, ending off with a cream layer. Drizzle over the last bit of the Amaretti sauce and a sprinkle over a few toasted almond slices.
Did you have fun making this festive Italian recipe? We’d love to hear from you in the comments section below. Better yet – share your pics on social media and tag us @bole.foods Ciao bella!