Use the yellow-fleshed freestone peaches 1/2 cup (4 fl oz.) white wine 1/2 cup (3 oz.) sugar 6 ripe peaches, peeled, halved and pitted 12 Amaretti cookies, crushed 1 egg yolk beaten 3 tablespoons cream, whipped Boil the wine and sugar for 5 minutes to form syrup. Poach the peach halves in the syrup for 5 more minutes, then lift out with a slotted spoon and let cool. Fold the Amaretti crumbs and egg yolk into the cream. Fill the peach halves with the cream mixture. Arrange on a serving plate and pour the remaining wine syrup around them. In their picture they also have dollops of whipped cream between the peaches. Serves 6 - Enjoy! |
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Nestlé European Chocolates
