Gluten Free Amaretto Stuffed Peaches
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
6 ripe peaches
Juice of 1/2 large lemon mixed with treble its quantity of cold water
Juice of 1 large orange and double its quantity of cold water
3 tablespoons of Cointreau mixed with 6 tablespoons of boiling water
55 g (2 oz) 3/4 cup of 100% rye breadcrumbs or Gluten free breadcrumbs
100 g (3 1/2 oz) of Gluten free ratafias (dessert macaroons)
3 tablespoons of Amaretto di Saronno liqueur
Plenty of caster (superfine) sugar
Juice of 1/2 large lemon mixed with treble its quantity of cold water
Juice of 1 large orange and double its quantity of cold water
3 tablespoons of Cointreau mixed with 6 tablespoons of boiling water
55 g (2 oz) 3/4 cup of 100% rye breadcrumbs or Gluten free breadcrumbs
100 g (3 1/2 oz) of Gluten free ratafias (dessert macaroons)
3 tablespoons of Amaretto di Saronno liqueur
Plenty of caster (superfine) sugar
method
1. Preheat the oven to 190°C (375°F) Gas mark 5
2. wipe the peaches, cut them in half and remove their stones (pits).
3. Pour the lemon and water mixture and the orange and water mixture into a large ovenproof dish.
4. Neatly arrange the peaches (with the cavities facing up) in the dish and pour over the Cointreau and water mixture, ensuring some of it settles in the peach cavities.
5. Put the breadcrumbs, ratafias and Amaretto liqueur into a food processor and blend briefly until it forms a wet crumbly mixture.
6. Spoon the mixture loosely into the peach cavities.
7. Sprinkle the peaches with plenty of caster (superfine) sugar and bake for 45 minutes, or until the peaches are just soft but still holding their shape.
8. Serve the peaches warm on their own or with your choice of Dairy free ice-cream or Zabaglione
2. wipe the peaches, cut them in half and remove their stones (pits).
3. Pour the lemon and water mixture and the orange and water mixture into a large ovenproof dish.
4. Neatly arrange the peaches (with the cavities facing up) in the dish and pour over the Cointreau and water mixture, ensuring some of it settles in the peach cavities.
5. Put the breadcrumbs, ratafias and Amaretto liqueur into a food processor and blend briefly until it forms a wet crumbly mixture.
6. Spoon the mixture loosely into the peach cavities.
7. Sprinkle the peaches with plenty of caster (superfine) sugar and bake for 45 minutes, or until the peaches are just soft but still holding their shape.
8. Serve the peaches warm on their own or with your choice of Dairy free ice-cream or Zabaglione
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
