Peaches Poached in Prosecco with Homemade Amaretti

Peaches Poached in Prosecco

I had an image of a classic, sparkling Bellini in my head while I was deciding what to do with some late summer fruit; and then I went from cocktail thoughts to the idea of sweet, chilled peaches in syrup, which made me want a crunchy little something to go with it, which led me to the oven to make some amaretti cookies. If you give a mouse a glass of Prosecco…

Poaching a peach softens its texture a bit, so it’s a good idea to use fruits that aren’t fully tree-ripened and ready to eat (if you’re lucky enough to get some of those), but not rock-hard, which is the way you’ll find most peaches when you bring them home from the cold-storage chill of the grocery store.  Getting the fruit a day in advance and leaving them out at room temperature overnight seems to do the trick.

These amaretti cookies are a lot like macaroons in texture – I prefer to very slightly underbake them to get a crunchy exterior and a chewy inside. The recipe makes more cookies than you’ll probably need for dipping into the peachy syrup, but they keep for weeks in an airtight container. They would be delicious crumbled over chocolate gelato or ice cream and a little whipped cream.

Homemade Amaretti Cookies

Peaches Poached in Prosecco with Homemade Amaretti

Serving Size: about 4 servings

Ingredients

  1. 4 peaches (freestone)
  2. 1 bottle Prosecco or dry sparkling wine
  3. 1 cup sugar
  4. 1 teaspoon lemon juice
  5. 1 tablespoon peach flavored liqueur
  6. Pinch sea salt
  7. Lemon verbena leaves, optional
  8. For the amaretti cookies:
  9. 1 2/3 cups blanched slivered almonds, lightly toasted and cooled
  10. 2 cups powdered sugar
  11. 4 egg whites
  12. 1 teaspoon almond extract
  13. 1 teaspoon Amaretto (or add another teaspoon almond extract)
  14. 1/2 cup granulated sugar

Instructions

  1. Score an X on the bottom of each peach with a small sharp knife. Drop the peaches into a 3 -or 4 -quart saucepan of boiling water and simmer 5 minutes. Drain them and let cool for a few minutes before slipping off the skins. Slice the peaches into halves and remove the pits.
  2. Pour 3 cups Prosecco into the same saucepan. If the Prosecco is nice and cold, pour the remaining ½ cup into a glass and take a sip. If for some reason you’re not indulging in the bubbly, just pour the whole bottle into the pan (sadly).
  3. Stir the sugar, lemon juice, liqueur, salt and lemon verbena leaves if using into the Prosecco.
  4. Bring to a simmer and gently drop the peaches into the pan. Simmer the peaches until just tender when you poke them with a toothpick but not mushy, 10 – 15 minutes. Remove from the heat, let cool then transfer to the refrigerator to chill at least 4 hours. Discard the lemon verbena leaves.
  5. To make the cookies: Heat the oven to 325 degrees.  Line 2 rimmed baking sheets with parchment paper.
  6. Grind the almonds with the powdered sugar in a food processor until finely ground, being careful not to grind too much or you’ll make almond paste.
  7. Whip the egg whites in a standing mixer until soft peaks begin to form. Add the extract and amaretto; with the mixer running gradually add the granulated sugar and beat until the egg whites are very stiff and fluffy.
  8. Pour the almond mixture over the egg whites and gently fold with a spatula until the dry ingredients are just incorporated. Scoop the batter into tablespoon-sized mounds 1-inch apart on the baking sheets (I like to use this stainless steel cookie scoop).
  9. Bake 12 – 15 minutes for a lightly golden cookie with a soft and chewy interior. Rotate the pans from front to back  and top to bottom halfway through baking so they bake evenly. Cool the cookies completely.
  10. Serve the peaches in small bowls with the cookies along side or crumbled over.

Notes

Amaretti recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich.

http://familystylefood.com/2012/09/peaches-poached-in-prosecco-with-homemade-amaretti/

Blueberry Buttermilk Shortcakes

I’m pretty sure that after graduating as a young cook from the recipe on the side of the yellow bag for chocolate chip cookies, my next adventure in baking was making shortcakes.

This is a recipe that I’ve never bothered to tweak, change or otherwise tamper with, and it’s straight out of the Joy of Cooking. It’s a great way to introduce kids to baking because the dough is fun to play with; you get to pat it out and cut it into chunky circles. And because they bake in about 10 minutes and should be served warm from the oven –with sweet berries and freshly whipped cream! – we’re talking immediate gratification at its finest.

Scallop Salad with Lime and Grilled Mango

I spent many years living in South Florida, where aside from meeting healthy green iguanas on my patio, I truly tasted mangoes for the first time. Coming from non-tropical New England where I grew up I’d thought I knew how a fresh mango was to eat – mushy, stringy and overwhelmingly musky-tasting – not very sexy. It wasn’t until a co-worker of mine in Miami brought me some drippingly sweet, ripe mangoes from the huge tree that grew over her backyard that my thoughts about mangoes were completely turned around.

I don’t live anywhere near a mango tree these days, but at least better-tasting mango varieties that can stand up to travel are making their way into our markets. I love the Ataulfo or Champagne mangoes that are in season right now. They are virtually fiber-free and have the perfect ratio of sweet to tangy.

I enjoy making a meal out of salad, but dinner for me cannot be just a bowl of plain greens. I seared some super-fresh sea scallops briefly on the grill along with some mango, and drizzled it all with a sweet-tart lime dressing – this is a great summer dinner.

Scallop Salad with Lime and Grilled Mango

Serving Size: serves 4

Ingredients

  1. ¼ cup fresh lime juice
  2. 1 tablespoon agave nectar or honey
  3. Pinch cayenne pepper
  4. Salt
  5. 16 large dry-packed sea scallops
  6. Freshly ground black pepper
  7. 3 small, ripe mangoes (such as Ataulfo)
  8. 2 tablespoons butter or olive oil
  9. 4 cups baby spinach leaves
  10. ½ head radicchio, thinly sliced
  11. 1 avocado, pitted, peeled and diced
  12. 4 scallions, root ends trimmed and chopped

Instructions

  1. Whisk together the lime juice, agave, cayenne and ¼ teaspoon salt in a small bowl. Pat the scallops dry with a towel; sprinkle both sides with salt and black pepper to taste.
  2. Stand each mango stem side up on a cutting board with the wider sides facing away from you; slice off the two “cheeks” on either side of the stem, cutting close to the pit – you should have 6 pieces (save the remaining mango flesh for another use); peel each piece and slice in half lengthwise.
  3. Heat a heavy skillet, preferably with ridges, over medium-high heat. Add 1 tablespoon butter or oil to the pan. Arrange the mango slices in the pan and cook for a few minutes on each side, just until browned. Remove and set aside.
  4. Add the remaining tablespoon butter or oil to the pan; add the scallops and sear until they’re nicely browned, 2-3 minutes per side. Pour in the lime juice mixture and turn off the heat, swirling to blend the juices.
  5. Arrange some spinach, radicchio and avocado on each of 4 plates. Top each serving with 4 scallops and 4 mango slices; drizzle with the pan juices and sprinkle with the scallions.

Notes

Shrimp would be a perfect substitute for scallops.

http://familystylefood.com/2012/06/scallop-salad-with-lime-and-grilled-mango/