New York City Chefs Daily Recipe for 7/17/2001 : Recipe for Baked Peaches in Amaretto
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Peaches Baked in Amaretto recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 7/17/2001 : Recipe for Baked Peaches in Amaretto
"Peaches Baked in Amaretto"

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"As we graze it grows"

4 ripe freestone peaches
1 tablespoon butter
1/4 cup packed brown sugar
1/4 cup finely chopped almonds
6 Italian almond macaroons, such as Amaretti, crushed
1 tablespoon almond liqueur, such as Amaretto
1 egg yolk

Preheat oven to 350 degrees.  Cut peaches in half from stem to root end. Give a little twist to free one side from pit. Gently twist pit from peach half and discard. Place peach halves, cut side up, in a 10 inch baking dish greased with butter.  In a medium bowl, combine brown sugar, almonds, macaroons, almond liqueur, and egg yolk.  Beat with a fork to blend well. Stuff each peach hollow with almond mixture. Bake 15 to 20 minutes, or until peaches are soft but still hold their shape.  Serve warm with soft whipped cream and a glass of Amaretto.
Serves 4 to 8.
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