Fine Cooking Magazine - November/December 2020

Servings:eight.

Amaretti cookies, also called Italian macaroons, are available at specialty markets. Beaumes de Venise is a fortified sweet wine from southern France. A Sauternes can also work. If you can’t find wild blackberries for the sauce, use the freshest blackberries your market offers.

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6 Tbs. unblanched whole almonds (2-1/2 oz.)
6 amaretti cookies
6 Tbs. unsalted butter, softened; more for the baking dish
2 Tbs. sugar
1 large egg yolk
2 to 3 Tbs. Beaumes de Venise
4 very large (or 8 small) ripe peaches, peeled

For the sauce:

1/4 cup sugar
1/4 cup water
1 cup wild or cultivated blackberries
Lemon juice to taste
Kirsch to taste (optional)

Calories (kcal) : 270
Fat Calories (kcal): 130
Fat (g): 14
Saturated Fat (g): 6
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 6
Cholesterol (mg): 50
Sodium (mg): 5
Carbohydrates (g): 30
Fiber (g): 4
蛋白质（G）：3

Preparation

Make the stuffing:

将烤箱加热到375°F。轻轻烤杏仁，足以散发出其味道，大约5分钟。使用滚动销，将Amaretti粉碎在蜡纸纸之间，直到它们成小块但不粉状为止。用刀子切碎杏仁或处理器中的一些快速脉冲。在电动搅拌机中，将黄油打成非常轻巧的蓬松。加入糖，然后再加入蛋黄，然后继续跳动，直到混合物再次轻巧，非常蓬松，4至5分钟。跳入杏仁并压碎的Amaretti饼干。带有几滴Beaumes de Venise的风味。

烤桃子：

将烤箱加热到375°F。Halve the peaches and remove the pits. Lightly butter a baking dish that fits the peach halves snugly and arrange the peaches in it. Stuff each with a rounded Tbs. or more of stuffing. Add a splash of Beaumes de Venise to the dish and bake, basting the peaches with the juices in the dish, until tender when pierced with the tip of a sharp knife, 30 to 40 minutes. The topping should have a gentle gratinéed look.

While the peaches bake, make the sauce:

In a small pot over medium heat, dissolve the sugar in the water. Bring to a boil and cook 5 minutes. Cool. Meanwhile, purée the blackberries in a food mill or processor. Press the purée through a fine sieve to remove the seeds. Combine the purée with the sugar syrup. If the berries aren’t tart enough, season with lemon juice. Add kirsch to taste and serve the sauce with the baked peaches.