Baked Peaches with Almond Filling (Pesche con Amaretti) →

Peach and almond flavors mix perfectly to produce one of my favorite flavor profiles. Often made using crumbled Amaretti cookies, comprised of only five ingredients, this recipe by Italian Chef Deborah Dal Fovo goes the extra step to grind sliced almonds to make the filling for these delicious summer treats. Whether you use Freestone or Clingstone peaches, what is most important is that you use fresh ripe peaches. Our local orchard produces and picks peaches that ripen within two days, so we don’t worry about our peaches going from stone-hard to moldy and over-ripe before we can eat them. If you have access to a local farmers’ market or orchard, I strongly suggest you buy your peaches there. You won’t regret it! Enjoy!  

Baked Peaches with Amaretti Filling
Serves: 6
Ingredients:
·  3 ripe yet firm yellow Freestone peaches, without soft spots or blemishes (See *Note)
·  4 tablespoons/60g sugar
·  6 tablespoons (1-1/3 ounces/38grams) finely ground blanched, peeled almonds
·  2 tablespoons melted butter/28g, plus more to grease baking dish
·  Dry white wine, Dry Marsala, or Amaretto (I use Amaretto)
·  Soft whipped cream to garnish (optional with a teaspoon or two of Triple Sec or other orange liqueur) 

Preparation:
Preheat the oven to 350°F/180°C. Generously butter a 9-inch baking dish, preferably made of porcelain or glass.
1. Wash the peaches under cold, running water, and pat dry. Divide each peach in half lengthwise by using a sharp knife to cut along the natural crease of the fruit that runs from the stem dimple then continue around its circumference. Separate the peach halves by gently twisting them apart then remove and discard the pits.
2. Using a melon ball tool or teaspoon, hollow a round 1-inch cavity from the center of each peach half and scoop out the pulp, reserving it for the filling. Arrange the peach halves with cut sides up in the baking dish, placing them close together and leaning against one another so they don't tip during baking.
3. Pulse 1-1/3 ounces/38g blanched, peeled almonds with 1 tablespoon sugar in a food processor until very fine.
4. Chop the reserved peach pulp finely and place in a mixing bowl or small food processor. Add 4 tablespoons of the sugar, ground almonds, 1 tablespoon of the melted butter, and any peach juices that have accumulated on the cutting board, then mix well to combine.
5. Brush the surface of each peach lightly with Amaretto and remaining melted butter. Fill the hollow of each peach with about 1-tablespoon of the almond filling to form a neat mound about the size of a walnut in the center.
6. Place in the center of the hot oven and bake for 30 minutes or until the peaches are tender when tested with the point of a paring knife and amaretti filling is lightly golden. Remove from oven and cool for at least 15 minutes before serving warm or at room temperature, plain or garnished with a dollop of lightly sweetened soft whipped cream.

*Note: if you can’t find ripe Freestone peaches, ripe Clingstone peaches will work just as well albeit with a bit of work removing the pit.

Adapted from a recipe by Deborah Amore Dal Fovo
http://www.theartofitalianliving.com/baked-sunset-peaches-with-amaretti-filling-recipe/

Blueberry-Peach Crisp →

Servings: 8

Ingredients:

For the filling:

• 2 pounds firm, ripe peaches (6 to 8 peaches)

• 1 cup blueberries

• 2 tablespoons lemon juice, from 1 lemon

• 2 tsp. lemon zest

• 2/3 cup granulated sugar

• 2 tablespoons cornstarch (or flour)

• ½ tsp. vanilla extract

• ½ tsp. almond extract

• 1/8 teaspoon salt

For the topping:

• 3/4 cup packed dark brown sugar

• 3/4 cup all-purpose flour

• 1/2 cup old-fashioned rolled oats

• 1/2 cup pecans, chopped

• ½ cup almonds chopped

• 1 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1 stick (1/2 cup) unsalted butter, softened (or melted)

Directions:

Preheat the oven to 350°F and set a rack in the middle position. Butter a 2-qt baking dish.

1. Make the peach-blueberry filling:

In a large bowl, combine the peaches, blueberries, lemon juice and zest, granulated sugar, cornstarch, vanilla, almond extract, and salt. Mix well to coat the peaches evenly.

2. Make the topping:

In a medium bowl, mix together the brown sugar, flour, oats, pecans, almonds, cinnamon, nutmeg, and salt, using your fingers to rub out any lumps of brown sugar. Add the melted butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier).

3. Transfer the peach-blueberry mix to the prepared baking dish and spread gently into an even layer. Sprinkle the topping evenly over. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.

Serve topped with a scoop of Vanilla ice cream, sweetened whipped cream, or plain yogurt