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Apricots in Vanilla Syrup
Albicocche Sciroppate

June 17, 2021 By Deborah Dal Fovo Leave a Comment

Apricots in Vanilla Syrup

Carpe diem! That’s the Latin phrase meaning “seize the day” and it was exactly what I did when I spotted the first apricots of the year at my farmers’ market. While I always prepare jam with summer apricots, this fruit was so small and perfect that I decided to make my Apricots in Vanilla Syrup and capture their whole natural goodness in a jar. Since apricots are the first sweet taste of stone fruit in late spring/early summer but have an all-too-brief season, I make their enjoyment last a little longer by preserving them in simple syrup in shelf-stable jars.

When I saw the sea of beautiful Gold Kist apricots piled on the market stand, I had a delicious déjà vu of my life in Tuscany decades earlier when our fruit trees produced a bumper crop of tiny, sweet apricots like these…all at once! The harvest was so bountiful that we didn’t know where to put them, so every flat surface of my home was covered in blushing little orbs that gave the rooms a warm glow and a magical scent. The delicate apricots ripened quickly and I soon realized that we couldn’t possible eat all the fruit au naturel, so I needed to find ways to cook them presto or they’d spoil. I quickly got to work preparing everything I could think of with apricots—jams, preserves, cakes, tarts, breads…even a lovely liqueur. But perhaps the purest and most natural way I captured the essence of that special summer was by making these albicocche sciroppate, apricots in vanilla syrup, that I jarred for the winter.

Making them is incredibly easy and well worth the little time it takes. First, I halve the apricots, reserving their hard pits to crack open and extract the precious kernels inside—called mandorle amare or bitter almonds—to give the syrup a hint of almond flavor. In fact, bitter almonds are often finely ground and added to Italian baked goods—in particular almond biscotti from Tuscany known as cantucci—to give them a lingering aromatic quintessence that almonds alone can’t provide. Next, I make a simple syrup—an appropriate name for the equal parts sugar and water mixture that, when boiled, become a sweet, silky base in which to preserve the apricots—adding vanilla bean for extra sensual flavor (spices like cardamom seeds or cinnamon stick are lovely too). Then, I pack the apricot halves tightly in sterilized canning jars and pour over the molten syrup before sealing and processing in a hot water bath.

Once cool, I store the jars of jewel-like Apricots in Vanilla Syrup in my pantry to savor during the cold, dark winter months when I crave a ray of summer sunshine and a taste of summer fruit. I spoon the shiny, golden apricots over gelato, on cake, or eat on their own…in a pool of luscious syrup.

I hope that you seize the apricot-moment and preserve some to enjoy all year long. Just follow my recipe and video!


APRICOTS IN VANILLA SYRUP – Albicocche Sciroppate
{recipe}

Makes three 1-cup jars

  • 1 pound/454g ripe yet firm apricots, preferably small and unblemished
  • ½ cup/120g water
  • ½ cup/100g sugar (preferably organic cane sugar
  • 3 two-inch/4cm pieces of vanilla bean, scored
  • 12 apricot kernels (removed from apricot pits)
    Special equipment:
  • 3 half-pint/240ml canning jars with new lids
  • Canning pot with rack or large pot with lid and clean towel; tongs

Note: before beginning recipe, wash and sterilize jars as directed in “Hot water bath canning method” below.

Wash the apricots under cold, running water and pat dry. Divide each apricot in half lengthwise by using a sharp knife to cut along the natural crease of the fruit starting from the stem dimple and continuing around its circumference. Separate apricot halves by gently twisting apart then remove the pits and reserve.

Crack open 12 apricot pits and extract the kernels. To do this, place the pits in a clean cloth or towel and tap with a hammer until the shell cracks. Remove inner kernels (that look like almonds) and discard pit shards. The apricot kernels—called bitter almonds—will add a delicate almond flavor to the syrup.

Prepare a simple syrup by placing water, sugar, and vanilla beans in a small saucepan and bringing to a boil over medium heat. Boil for 1 or 2 minutes until sugar has melted completely and a medium consistency syrup is created. Keep the syrup hot over low heat without boiling further.

Arrange the apricots—cut side down—in warm sterilized jars, fitting their curves snugly against each other. Gently press down to pack as many apricot halves as possible in the jar (without bruising the fruit) to 1/2-inch below rim. Insert 4 apricot kernels in each jar. 

Remove the vanilla beans from syrup and place one in each jar. Pour hot syrup over the apricots to cover, leaving about 1/2-inch headspace below jar rims. Wipe the rims with a clean, damp paper towel to remove any traces of syrup then screw on lids and twist until just fingertip tight. 

Process the jars in boiling water using the water bath canning method (see method below) for 15 to 20 minutes for half-pint jars (10 minutes for 1/2-cup/120ml jars) then store in a cool, dark place for up to one year.

Hot water bath canning method:

1. Wash jars, lids and bands in hot, soapy water and rinse well. Let the lids and bands air dry on clean towel. Sterilize the jars in boiling water for 5 to 10 minutes then drip dry overturned on a clean towel. Alternatively, sterilize jars by placing upright on a baking sheet and heating in a 250°F/121°C oven for 20 minutes before filling. Sterilize jars just before filling and keep hot so they are the same temperature (or close to it) as hot ingredients.

2. Carefully fill hot jars (preferably using a wide-mouth funnel) with hot ingredients leaving 1/2-inch headspace below rim of jar for half-pint jars or larger (for smaller jars leave 1/4-inch headspace below rims). Wipe rims with a clean, damp paper towel and allow to dry briefly. Place new lids and bands on jars, then twist just until fingertip tight, without over tightening. 

3. Use a canning pot with rack or arrange a cotton napkin or kitchen towel in the bottom of a pot large enough to hold jars without touching and tall enough to allow 2 to 3 inches headspace over jars. Carefully place filled jars in pot and cover with hot water by at least 2 inches. Place over high heat and bring water to a boil then adjust heat to steady simmer. Cover pot and boil the jars at a constant simmer for the time specified in recipe or according to instructions for specific size jar, adjusted for altitude if needed.

4. Turn off heat and let jars stand in hot water for 5 minutes then remove using tongs and place on wire rack or kitchen towel to cool undisturbed for 12 hours. When jars are completely cool, check that each lid has sealed properly by pressing down in center. Lid center should remain down if properly vacuum sealed and not pop up or down when pressed. Tighten lid bands if loosened. Store in cool, dry place for up to 1 year.

Filed Under: Desserts - Dolci, Fruit, Uncategorized

BITTERSWEET LOVE {SALAD}
Blood Orange, Arugula & Red Onion Salad

February 14, 2019 By Deborah Dal Fovo Leave a Comment

For lovers around the world, Valentine’s Day is a giddy time to celebrate shared love with hearts and flowers, candy and candle-lit dinners. But what about those of us who are love-less? The ones who lost love, were betrayed in love, or for whom love never even bothered to show up. You know, the kind of love stories that leave a bitter taste in your mouth. What do we celebrate when everyone wears their hearts on their sleeves this Valentine’s Day? We celebrate bittersweet love. That once-possessed, been-there-done-that love story that is no longer and it’s alright. We may be in between lovers or just ok with being happily single, because we can turn lost love’s bittersweet taste into delicious satisfaction. For that reason I created my Bittersweet Love Salad.

bittersweet love salad

They say it’s better to have loved and lost than never to have loved at all. True, though it can be hard to believe when you are in the throes of a breakup, estrangement, or divorce. That’s exactly what happened to me a decade ago. I was fresh out of a marriage-gone-wrong and not feeling very excited about the looming V-Day. But, I was designing a menu and recipes for my Valentine’s cooking class and needed inspiration. After overdosing on all the sticky romantic sweetness of classic dishes, I was about to give up. My heart just wasn’t in it—my heart was broken. I was feeling angry and reluctant to celebrate love—bitter and mad at stupid-cupid for getting me into this mess. Then it hit me—I could create a dish that honored the downside of love. The edgy, other-side-of-amore with lots of flavor and emotion. This could be fun! I set out to choose my ingredients with care—and a pinch of revenge, a dash of malice—but all in the name of good fun and good food.

bittersweet-salad-ingredients

The first thing I chose were some bitter lettuces to pair with sweeter flavors. My first choice was arugula, the beloved spicy green that’s delicate but also asserts its personality in any situation. While thought of as a leafy green, arugula is actually from the brassica family (cabbage, broccoli, cauliflower) and helps detoxify the body. Its peppery flavor has a natural cooling effect that will work to cool off my temper, I thought. I mixed the arugula with some milder speckled and red leaf lettuces and a little frisée—a curly member of the chicory family with a delicious bitter edge. Bitterness can actually be good medicine since studies have shown that bitter-is-better for health and wellbeing. I also added some lovely spears of red endive for more color and bitter sweetness.

blood oranges cutting board

I was seeing red, so it was only natural that I added Blood Oranges to the salad as a no-brainer during February citrus season—and since their vibrant crimson, almost blood-red flesh draws red juice when cut. These juices were running deep—and right into the salad dressing to turn it a beautiful ruby hue. Blood oranges hail from Sicily and are prized citrus fruit with a red-blushed rind and tart sweetness unlike any other fruit. They have an intense aroma and tangy dolcezza with hints of raspberry, which I happily enhanced with raspberry balsamic vinegar in the dressing. The abundant vitamins and minerals in blood oranges may not heal a broken heart, but they will keep it beating and healthy for the next love story! I also gleefully added thin slices of red onion to the salad for an appropriate amount of vengeful bite, and shaved radishes for a riotous, kick-in-the-pants punch that I wish I’d given my ex. All in all, it’s not only a bright, colorful salad perfect for Valentine’s Day, but a flavor-forward, match-made-in-heaven mix of bitter, sweet, and spicy ingredients for an uplifting dish all winter long. 

bittersweet salad closeup

Now, instead of eating your heart out, you can eat my beautiful Bittersweet Love Salad. I guarantee that the lingering taste of love in your mouth will not be bitter. It will be a delicious, bittersweet flavor to savor loves past and loves future—or maybe just the love of bitter greens and fruit ; )  Love yourself today and Happy Valentine’s Day to all!

BITTERSWEET LOVE SALAD
Insalata Dolceamaro

Created by Deborah Dal Fovo on February 12, 2019

bittersweet salad closeup My Valentine’s Day salad celebrates long-lost love and bittersweet memories with a riotous mix of tangy blood oranges, peppery arugula, red onion, and spicy radishes. Never has bitterness tasted so good! © 2019 Deborah Dal Fovo. All rights reserved.

  • Prep Time: 30m
  • Total Time: 30m
  • Serves: 2
  • Category: Antipasti - Appetizers, Appetizers, Contorno - Side Dishes, Fruit, Recipes, Salads - Insalate, Verdure - Vegetables

Ingredients

  • 2 blood oranges
  • 1 red endive
  • 3 ounces/85g arugula leaves (or mixture with other bitter lettuces), washed and dried
  • 1/4 small red onion, peeled
  • 4 radishes, washed and trimmed (I used breakfast and watermelon radishes)
  • 1 tablespoon raspberry white balsamic vinegar or white wine vinegar
  • 3 tablespoons good quality extra virgin olive oil, plus more if needed
  • Kosher or fine sea salt
  • Freshly ground black pepper

Instructions

  1. Supreme each orange in the following manner: using a sharp paring knife, cut about 3/8-inch off the top and bottom of each orange, reserving ends. Set an orange with a flat side down on the cutting board. Starting at the top of the orange, position the blade of the knife in between the orange flesh and ring of white pith inside the rind. Slice downward to the base of the orange, curving the knife around the fruit to cleanly cut off the pith/rind in a single vertical strip. Turn the orange slightly and repeat the motion in strips around the fruit until the rind and all white pith is removed. Repeat procedure on other orange.
  2. Cut out the orange segments by slicing in between the thin membrane walls surrounding each one to release the fruit. Alternatively, you can cut the orange in half down the middle then into thin, half-moon slices.
  3. Arrange the orange segments/slices in a single layer on a plate and season lightly with salt to bring out the natural sweetness of the fruit. Scrape orange juice accumulated on the board into a small bowl. Squeeze the juice from the reserved orange rinds into the bowl and set aside.
  4. Trim ½-inch off the stem end of the endive then separate the leaves and place them in a large mixing bowl. Add the arugula (and other lettuces, if using) to the bowl.
  5. Cut the red onion thinly into fine strips. Slice the radishes into very thin rounds using a sharp knife or mandolin. Add the onions and radishes to the lettuce in the bowl.
  6. Make the salad dressing by seasoning the blood orange juice in the small bowl generously with salt and pepper. Add the vinegar and whisk to dissolve salt. Pour in the olive oil in a thin stream while whisking to create a light emulsion. Taste and adjust seasoning if needed.
  7. Sprinkle the ingredients in the salad bowl lightly with salt and pepper and toss together delicately using your hands. Add the orange segments to the bowl then pour the dressing around the edges of the bowl (not on the lettuce). Toss the ingredients together quickly with your hands to lightly coat with dressing. Lift portions of salad out of the bowl and mound on individual plates, arranging oranges and radishes decoratively. Serve immediately.
Source: Deborah Dal Fovo
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Filed Under: Fruit, Recipes, Salads - Insalate, Side Dishes - Contorni, Vegetables

Patience and persimmons
Persimmon and Pecan Bread

January 27, 2017 By Deborah Dal Fovo Leave a Comment

Persimmon and Pecan Bread - Hachiya persimmon pulp is the star ingredient in this irresistibly fragrant fruit and nut bread.

It’s often said that patience is a virtue and good things come to those who wait. This is especially true when it comes to Hachiya persimmons, an obscure and misunderstood winter fruit known as kaki to the Japanese and cachi to Italians. These persimmons are often confused with the flatter Fuyu variety that is eaten firm like an apple early in the season. But Hachiya persimmons—whose inviting shiny orange, pointed forms make them tempting to enjoy when they are young—must mature and soften for weeks on end before they are edible. It makes January the perfect month to make this Persimmon and Pecan Bread when fruit that has been slowly ripening on the window sill is very soft and ready for use. Hachiya persimmon’s delicate sweetness and alluring fragrance give this simple bread an air of aristocracy that makes it ideal for afternoon tea or a luxurious breakfast in bed…and well worth waiting for.

Persimmon and Pecan Bread - Hachiya persimmons in a wooden bowl create a colorful decorative display while they ripen to perfect softness.

A seasonal fruit with oriental origins, Hachiya persimmons first appear on leafy trees in late autumn. But their beauty is not fully evident until winter when the tree sheds its leaves to reveal bare branches hung with brightly colored, heart-shaped fruit—making it look like a timely Charlie Brown Christmas tree strung with shiny ornaments. The fruit is firm and immature at this point and must ripen further to allow harsh tannins to mellow and sweetness to develop. Take them home and place on your counter or window sill and watch the change that occurs as they mature. I fill an antique wooden bowl with vibrant orange persimmons and use as a cheerful decorative item in my home while they ripen.

Persimmon and Pecan Bread - Hachiya persimmons in a row at diverse stages of ripening.

As they ripen, persimmons slowly soften and become darker in color until finally—after two to four weeks—they are mature enough to eat or cook with. You can see the change happening in stages as they go from hard, yellow-orange pointed fruit to red-orange slouchy orbs with loose, wrinkled skin. At the perfect point of ripeness, they look like water balloons—heavy, jiggly and ready to burst. Don’t be tempted to eat them before this time or you’ll experience a very unpleasant astringent aftertaste in your mouth. To speed up the ripening process, some people freeze partially ripe persimmons for 24 hours then thaw before cooking. In a pinch, this can help soften the fruit and reduce tannins, but they won’t be as sweet or mellow as naturally ripened persimmons. Be patient with persimmons and you will be rewarded!

persimmon-on-spoon

Food memories are precious things and I still recall the first time I tasted a persimmon. It was at Torre di Pisa restaurant in Milan, where I was dining with my then-boyfriend in the dead of winter. “I took the liberty of ordering you dessert since they have a very special fruit that is only available for a very short time”, said Maurizio as the waiter slid a plate in front of me. Expecting to see colorful tropical fruit, I looked down to find a wrinkly, burnt-orange blob on my plate that looked less than appealing. Slightly puzzled I asked, “What do I do with it?” Maurizio laughed, “Make a cross cut in the center and open it like a flower, then eat the inside with a spoon…like pudding.” I followed instructions and slid my knife through the paper-thin skin then repeated the motion crosswise. The persimmon fell open like four petals in a sensual display of glistening, jelly-like pulp that beckoned a taste. I dipped my spoon in and scooped some out. It was shiny and syrupy—more like soft jelly than raw fruit—and very much what in Italy we call dolci da cucchiaio or spoon desserts like creme caramel and panna cotta. When I lifted the spoon to my mouth, a delicate floral scent filled my senses like fine perfume. The taste in my mouth was…well, luscious. Silky and sweet with a hypnotic exotic fruit flavor and lingering vanilla finish. I was mesmerized and fell in love immediately (with the persimmon, not with Maurizio).

inside-persimmon

Over the years, I continued my love affair with persimmons and searched them out each winter at my neighborhood fruttivendoli in Milan. But it was only after moving to California—and once I was teaching Italian cooking and developing my own recipes—that I became intrigued with the idea of a persimmon bread. I began experimenting to get the right balance of sweetness, wet to dry ingredients, and leavening to make a moist yet light fruit bread that showcased persimmon’s delicate flavor and fragrance. The decision to add pecans, with their subtle buttery nuttiness, was the natural choice to quietly complement persimmon’s ethereal qualities without overpowering them.

Persimmon and Pecan Bread - Bright hachiya persimmon pulp is strained smooth through a sieve before adding to sweet bread batter.

The batter for Persimmon and Pecan Bread is simple and easy to prepare. Cut open ripe persimmons and scoop out the pudding-like pulp then strain it through a sieve so it’s silky smooth and free of unwanted seeds or fibers. Measure out the amount that you need for the recipe but don’t waste any leftover puree! Persimmon puree freezes well and keeps for up to 6 months. Just thaw and use like fresh to make persimmon and pecan bread well into the spring.

Persimmon and Pecan Bread - Colorful and fragrant hachiya persimmon pulp adds an exotic note to this sweet bread batter.

The secret to a light, airy bread is to mix the dry ingredients together first then add them to the wet ingredients with a few quick folding motions until just combined. Don’t overwork the batter or the baked bread will be heavy and rubbery. Then, stir in the toasted pecans and pour the thick batter into a loaf pan. Bake until you can smell a sweet, flowery fragrance wafting out of your oven and the bread is golden orangey-brown on top and set in the center.

Persimmon and Pecan Bread - Hachiya persimmons add beautiful color, fragrance and flavor to this sweet bread batter.

Persimmon and Pecan Bread - Hachiya persimmons add beautiful color, fragrance and flavor to this sweet bread batter. Some things are well worth waiting for and perfectly ripened Hachiya persimmons are one of those. Now, I look forward to winter just to patiently watch these gorgeous persimmons ripen to perfection so I can enjoy this Persimmon and Pecan Bread. I hope you will too!

Persimmon and Pecan Bread - Hachiya persimmon pulp is the star ingredient in this irresistibly fragrant fruit and nut bread.

PERSIMMON AND PECAN BREAD
Plumcake di Cachi

Created by Deborah Dal Fovo on January 19, 2017

Persimmon and Pecan Bread - Hachiya persimmon pulp is the star ingredient in this irresistibly fragrant fruit and nut bread. This persimmon and pecan bread has a delicate, exotic sweetness and fragrance that is a pure joy during grey winter months. Use Hachiya persimmons that are fully ripened and super soft like squishy water balloons to ensure that the pulp inside is sweet and astringent tannins have mellowed.  © 2017 Deborah Dal Fovo. All rights reserved.

  • Prep Time: 30m
  • Cook Time: 55m
  • Yield: Makes one 9-inch/23cm loaf
  • Category: Breads, Desserts - Dolci, Fruit Desserts, Recipes

Ingredients

  • 1 cup/100g raw pecans
  • 1 pound/454g very soft, ripe Hachiya persimmons (about 2 or 3), or 1 cup of strained pulp
  • 2 cups/240g unbleached all-purpose flour
  • ¾ cup/150g granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • ½ cup/113g unsalted butter, melted and cooled to room temperature
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 325°F/165°C and place oven rack in the middle position. Butter and flour the inside of a 9-inch/23cm loaf pan.
  2. Spread the pecans in a single layer on a baking sheet and place in hot oven for 5 to 7 minutes or until lightly toasted. Remove from oven and cool completely then run a knife through the nuts once or twice to chop coarsely.
  3. Place the persimmons stem side down on a cutting board and make a cross cut in the center of each down to the stem. Open the fruit like a flower and scoop out the pulp with a spoon, scraping it off the skin and eliminating any black seeds and white fibers. Transfer the persimmon pulp to a mesh sieve set over a bowl then press it through the sieve with the back of a spoon. Scrape bottom of the sieve to capture all strained pulp and measure to obtain about 1 cup. Alternately, you can puree the pulp until smooth in a food processor. Excess persimmon puree can be frozen for future use.
  4. In a medium bowl whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  5. Place the melted butter, eggs and vanilla in a large mixing bowl and beat with an electric mixer until creamy. Add the persimmon pulp and mix until well combined.
  6. Using a spatula, fold the dry ingredients into wet ingredients until just combined and batter is smooth. Do not over mix the batter or the bread will have a rubbery consistency. Add the pecans and fold in until well distributed.
  7. Pour batter into the prepared pan then bake until golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. If the bread browns too quickly before the inside is cooked, place an aluminum foil sheet over top to prevent burning.
  8. Remove from oven and place on a wire rack to cool for 10 minutes then remove bread from pan and cool. Serve bread warm or at room temperature cut into thin or thick slices.
  9. Note: Persimmon bread can be stored, tightly wrapped. at room temperature for about a week and freezes well.
Source: Chef Deborah Dal Fovo
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Filed Under: Breads, Desserts - Dolci, Fruit, Recipes, Uncategorized

Savoring Summer
Baked Sunset Peaches with Amaretti Filling

August 30, 2016 By Deborah Dal Fovo Leave a Comment

Baked Sunset Peach with Amaretti Filling - Yellow peach half is filled with fragrant ground almonds, sugar and fruit pulp then baked until luscious and gloriously golden with ruby red rim.

When I was a little girl, I used to play a secret game at the dinner table. I would identify my favorite food on the plate and save a bit of it off to one side to enjoy last. I wanted the special taste to linger in my mouth—and in my mind—after the meal ended. When dinner was almost over, and I’d patiently finished the rest of the meal, I would close my eyes and savor that last luscious bite of goodness. That’s how I feel about summer. While I never want it to end, there are good reasons to look forward to its final moments. Like peaches and sunsets. They are both worth waiting until the end of summer for.

late-summer-sunset-san-franciscoAs summer passes the halfway mark and rounds the corner towards Fall, sunsets grow more vibrant and intense until the evening sky is a pigment-streaked painting of gold, pink and red brushstrokes. That’s what I saw the first time I pulled my Baked Sunset Peaches with Amaretti Filling from the oven—golden spheres rimmed in ruby red and awash in a bright magenta syrup. They looked like a late summer sunset in all its glorious splendor and I named them appropriately on the spot. And, after taking the first bite, I knew there was even more reason to love them.

There’s something magical about the combination of peaches and almonds. Both have unique aromatic qualities that are complimented when they unite and intensified when they are cooked. Here, rosy-skinned yellow peaches are filled with ground almonds, sugar, and peach pulp then baked until spoon soft and golden. The sweet crackle of the caramelized surface gives way to a pudding-like consistency of deeply flavored cooked peach followed by a delicate, chewy filling that leaves a whisper of almond essence on the palate. But—like the soul-satisfying taste of a late summer sunset—one must wait patiently until the latter half of the season to make this dish when the right kind of peach is ripe.

Baked Sunset Peaches with Amaretti Filling - Yellow peach halves are filled with fragrant ground almonds, sugar and fruit pulp then baked until gloriously golden and glazed with ruby red syrup.

Even though peaches come in hundreds of varieties, they are usually only categorized by color—whether they are yellow or white. But an important distinction between peaches—and one that is essential for this dish—is whether they are clingstone or freestone. Luckily, their names give clues to help understand the difference. Clingstone peaches, that are available in early summer, have flesh that clings to the stone or pit. When the fruit is cut in half, it is very difficult to separate because the flesh stubbornly sticks to the pit. They’re the kind of peach you want to bite into and let the juice drip down your chin, but are not appropriate for cooking because they melt. Contrarily, freestone peaches, that are only available in the latter half of summer, have flesh that separates freely from the stone. They are easy to cut in half and separate with a gentle twist, and the pit comes away effortlessly. Freestone peaches have a compact texture that holds up to heat, making them perfect for baking. Only freestone peaches are appropriate for this dish and worth waiting for until late summer.

Baked Sunset Peaches with Amaretti Filling - Yellow peach halves are filled with fragrant ground almonds, sugar and fruit pulp then baked until luscious and gloriously golden with ruby red rims.

I love cooked fruit desserts and this one is my own personal twist on a classic Italian dish that fills peach halves with crushed Amaretti cookies before baking. But instead of using store-bought cookies, which can result in a dry, artificial tasting center, I make my own amaretti cookie filling of ground almonds and sugar infused with peach pulp for extra flavor. When baked inside the peaches, it becomes a delicate yet chewy center that surprises and delights. Before baking, I christen the peaches with white wine or Marsala, which mingles with the rosy color of their skins and creates a gorgeous magenta-tinted syrup in the pan. My dressed up Baked Sunset Peaches with Amaretti Filling are quick and easy to prepare and serve warm or at room temperature with a soft dollop of lightly whipped cream. The sensual, satisfying taste and texture will make them one of your favorite desserts and worth the wait to savor that last, luscious bite of summer.

Baked Sunset Peaches with Amaretti Filling - Yellow peach halves are filled with fragrant ground almonds, sugar and fruit pulp then baked until luscious and gloriously golden with ruby red rims.

Watch as I make my Baked Sunset Peaches with Amaretti Filling step-by-step in this TV appearance below:

BAKED SUNSET PEACHES WITH AMARETTI FILLING
Pesche Ripiene al Forno

Created by Deborah Dal Fovo on August 30, 2016

Baked Sunset Peaches with Amaretti Filling - Yellow peach halves are filled with fragrant ground almonds, sugar and fruit pulp then baked until luscious and gloriously golden with ruby red rims. I gave my peaches this name because they look like a beautiful summer sunset in all its glory. Yellow peach halves are filled with ground almonds, sugar and peach pulp then baked until golden with ruby red rims. They’re luscious and worth the wait until late summer when freestone peaches are in season. © 2009 Deborah Dal Fovo. All rights reserved.

  • Prep Time: 10m
  • Cook Time: 30m
  • Serves: 6
  • Category: Recipes

Ingredients

  • 3 ripe yet firm yellow Freestone peaches, without soft spots or blemishes
  • 5 tablespoons/60g sugar
  • 6 tablespoons/38g finely ground blanched, peeled almonds (see note below)
  • 2 tablespoons melted butter/28g, plus more to grease baking dish
  • Dry white wine or Dry Marsala
  • Soft whipped cream to garnish (optional)

Instructions

  1. Preheat the oven to 350°F/180°C. Generously butter a 9-inch baking dish, preferably made of porcelain or glass.
  2. 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 peaches halves by gently twisting apart then remove and discard the pits.
  3. 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 side up in the baking dish, placing them close together and leaning against one another so they don't tip during baking.
  4. Chop the reserved peach pulp finely and place in a mixing bowl. 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. 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. Lightly christen the peaches with the wine by dipping your fingertips in the liquid and flicking it over the fruit. Evenly sprinkle the surface of each peach with ½-teaspoon sugar, then drizzle with the remaining melted butter.
  6. Place in the center of 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.
  7. Note: Finely ground almonds are often labeled "almond flour" in the marketplace. You can also make it from scratch by pulsing 1-1/3 ounces/38g blanched, peeled almonds with 1 tablespoon sugar in a food processor until very fine. Use the chopped almonds in recipe without measuring again but reduce the sugar by 1 tablespoon.
Source: Deborah Dal Fovo for La Bella Vita - The Art of Italian Living
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Filed Under: Desserts - Dolci, Fruit, Recipes

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