I have written before about Fairfood on my Dutch weblog. Fairfood is a Dutch organisation that supports and promotes "good" products, and that means ingredients which production causes less hunger and poverty in the developing countries than "standard" products, as they explain on the Fairfood website.
The recipe I developed for their site is a lovely summer dessert also called "pesche scaligere" in Veneto, the region my grandparents - from my mom's side - come from. In our family we make this dessert a lot. It can be served with a scoop of vanilla ice-cream and a glass of sweet Moscato dessert wine. Or a small glass of grappa, why not!
Tip: listening to Sergio Cammariere while you eat this improves the sweetness of the peaches ...
Pesche ripiene al forno (oven-baked peaches with almond, macaroons and grappa filling)
Ingredients:
Serves 4
- 2 ripe middle-sized peaches
- 35 gr. brown almonds
- 4 amaretti (Italian macaroons)
- 1 egg yolk
- 25 gr. honey
- 25 gr. brown sugar
- 1 teaspoon grappa
- butter
- vanilla ice-cream
Wash and halve the peaches. Remove the pits and a bit of the flesh around the hole to make some more space for the filling. Keep the removed fruit flesh for the filling.
Roast the almonds in a dry Teflon pan until they start to smell nice and let them cool off.
Pulverize the almonds with the sugar in the kitchen robot. Add the amaretti (macaroons), a bit of fruit flesh, the egg yolk, the honey and the grappa. Make sure that the mixture is not too thin and liquid. If that happens, add a bit more crumbled amaretti to absorb the excess liquid.
Fill the peaches with the mixture and lay them in a buttered oven dish.
Place the dish in the pre-heated oven (180°C) for about 15-20 minutes or until the filling is golden brown and looks crunchy.
Serve lukewarm with a scoop of vanilla ice-cream.
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