New York City Chefs Daily Recipe for 09/13/02 : Peaches and Cream
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Peaches and Cream 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 09/13/02 : Peaches and Cream
"Peaches and Cream"
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  Arqua Restaurant
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"As we graze it grows"

4 large peaches, halved and stoned
1 1/2 oz. Amaretti biscuits, crumbled
2 tbsp. Ground almonds
3 tbsp. Sugar
1 tbsp. Cocoa powder
2/3 cup sweet wine
2 tbsp. Butter

For Mascarpone Cream:
2 tbsp. Sugar
3 egg yolks
1 tbsp. Sweet wine
1 cup (8 oz.) Mascarpone cheese (Italian Cream Cheese)
2/3 cup double cream

Preheat the oven to 400 degrees.  Using a teaspoon, scoop some of the flesh from the cavities in the peaches, to make a space for stuffing.  Chop the scooped out flesh.  Mix together the Amaretti, ground almonds, sugar, cocoa and peach flesh.  Add enough wine to make the mixture into a thick paste.  Place the peaches in a buttered ovenproof dish and fill them with the stuffing.  Dot with the butter, then pour the remaining wine into the dish.  Bake for 35 minutes.  To make the Mascarpone cream, beat the sugar and egg yolks until thick and pale.  Stir in the wine, then fold in the Mascarpone. Whip the double cream to soft peaks and fold into the mixture.  Remove the peaches from the oven and leave to cool.  Serve at room temperature, with the Mascarpone cream.  Serves 4. 
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