Peach Amaretti Crisp

When I think of crisps, the oatmeal type is the first that comes to mind.  However, there really are too many other options out there to be limited to one type.  This particular recipe uses amaretti cookies in the topping, something which I had never even tasted until I made this dessert.

While almond is not a flavor that goes with all fruits, this particular topping will be one that I will use when making cherry or peach crisps in the future.  The almond is much more complimentary than any oat topping.

The cookie recipe makes 16 cookies and the crisp is baked in a 2 qt dish and serves about 8 people.

Amaretti Cookies
adapted from Ready for Dessert

Ingredients
1 egg white
1/2 tsp almond extract
1/2 cup toasted almonds
1/4 cup powdered sugar
3 tbs granulated sugar
1/2 tsp flour
pinch of salt

Preheat the oven to 300 degrees and prepare 2 pans by lining with parchment paper.

Place flour, almonds and powdered sugar in a food processor.  Grind the mixture together in the processor until the almonds become a powder.  Set aside.

Using a hand mixer on low speed, whip the egg white until foamy.  Add salt and put the mixer on high and beat until soft peak stage.  Add 1 tbs of granulated sugar and beat for 30 seconds.  Continue with the same process with the additional tbs of granulated sugar, then beat until stiff shiny peaks are formed. Fold in 1/3 of the almond mixture. Add the additional 3rds, beating after each addition. When adding the final measure of the almond mixture, pour in the almond extract before beating.

Then pipe or spoon the batter onto the prepared baking sheets.  They should be about 1 1/2 inches in diameter and be placed about 3/4 inch apart.  Bake for about 10 minutes, rotate pan and then bake for an additional 10 minutes.  Turn oven off and let the cookies sit in oven for 20 minutes.  Remove the pans and let cool until firm and then transfer cookies to a cooling rack to cool completely.

Peach Amaretti Crisp
adapted from Room for Dessert

Ingredients/Filling
1/2 tsp almond extract
3 lbs of peaches
1 tbs flour
2 tbs granulated sugar

Ingredients/Topping
crushed amaretti cookies from recipe above (about 3/4 cup)
1 cup toasted almonds
1 tsp cinnamon
1/2 cup packed light brown sugar
3/4 cup flour
1/2 cup butter (1/2 cubes, chilled)

Prepare the fruit by peeling and pitting the peaches.  Preheat the oven to 375 degrees. In a separate bowl, mix together the flour, sugar and almond extract.  Cut the peaches into 1/2 inch slices and toss in the flour/sugar mixture.  Place slices in a shallow 2 quart baking dish, making sure the slices are even and completely covering the bottom interior of dish. Set aside.

For the topping, set up a food processor with a metal blade in the bowl.  Fill the bowl with all the topping ingredients except the butter cubes.  Pulse the dry mixture until the almonds are in small bits with some larger chunks remaining. Drop in butter cubes and run the food processor until the ingredients can clump together in your hand.  Sprinkle topping evenly over peaches and place pan in oven.

Crisp should take about 40-50 minutes to bake.  When done, the crisp will bubble at the sides and the interior be easy to sink a knife into.  Serve warm with whipped cream, creme fraiche or vanilla ice cream.

Notes and Tips:
1. For the filling, the almond extract can be substituted with 1 tsp vanilla extract.
2. The crisp shown in the picture was baked in a 9x13 size cake pan and it only took about 40 minutes to bake.  Using this type of pan is good in a pinch if you do not have the right size dish.
3. The topping can be made in advance and frozen to save time.
                                    **LAST YEAR: Trucker Cookies**

Peach Amaretto Bread Pudding

This recipe stems from Austria and it has a long Austrian name, but I decided it would be easier for all if I labeled it with an American name.  The original is more of a winter type of dessert consisting of apples and raisins, but I gave it a summer touch by using peaches.

The meringue topping really did make all the difference in the dessert.  I have made bread pudding before, but never had used this type of topping. Also, the peach and amaretto flavors have always been a favorite, so I was pleased with the final tasting of this desssert.

The change in the fruit to the original recipe as well as the type of bread only impacted the height of the dessert.  If I was to make it again I would probably use the more dense brioche than the Hawaiian bread.  While Hawaiian bread does taste sweeter, it just does not hold up to the soak as well as brioche.  At the time, I could not find any brioche and did not have the time to actually make any from scratch.

The original recipe is listed below, with notes of the changes that were made to create something for the summer season. 

Fruit Bread Pudding
adapted from Austrian Desserts and Pastries

Ingredients/Bread Pudding Base
3 eggs (whites separated from yolks)
1 1/2 cup milk
3 1/2 tbs clarified butter
pinch of salt
3 1/2 tbs butter (for pan coating)
1/2 cup bread crumbs
12 oz of brioche ( or Hawaiian Bread)
zest from 1/2 of a lemon ( not used in peach flavor)
1/3 cup of granulated sugar
1 tsp vanilla sugar ( or regular granulated sugar)
1/2 cup bread crumbs (for coating pan)

Ingredients/ Fruit Filling
3 tbs granulated sugar
1/2 cinnamon stick ( not used with peaches)
1/2 cup raisins (optional- not used with peaches)
1 lb peeled cored apples (or 6 peeled peaches)
1/2 cup white wine ( or 1/2 cup amaretto for peach dessesrt)

Ingredients /Meringue
3/4 cup granulated sugar
3 egg whites
powdered sugar for dusting

Cut the fruit into thin slices and set aside.  Place a saucepan over low heat.  For the original apple dessert, pour the white wine into the saucepan and add the apples, cinnamon and sugar.  For the peach, pour the amaretto into the saucepan,  stir in the sugar and then add the peach slices.  Let poach in alcohol for about 5 minutes and then remove fruit and and drain well.  If using raisins, wash in hot water and place on paper towel to dry.

Take out the bread loaf and remove all of the crust.  Then slice very thin, about 1/5 of an inch.  Place in a bowl and set aside.  Pull out another bowl and mix together egg yolks, lemon zest, milk, salt and 1 tsp vanilla sugar until blended. Pour mixture over the the cut up bread.

Take out another bowl and fill with the egg whites and 3 tbs of sugar.  Beat until the consistency becomes very stiff. Preheat the oven to 325 degrees.  Add the remaining sugar and beat for 1 minute. Fold this mixture into the bread pudding.

Once completed, grease a 9 X13 inch pan and dust with the bread crumbs. Then spread half of the bread pudding batter into the bottom of the pan.  Place the fruit slices evenly on top of the batter and sprinkle raisins on top (optional).  Smooth the additional batter over the top of the peaches, making sure it is even. Sprinkle the batter wth the melted butter. Place in oven and let bake for 1 hour.

While this is baking, place egg whites and sugar in top of a double boiler on low.  Beat until the temperature reaches 113 degrees.  Then pour egg whites into a regular medium size bowl and beat with mixer until they have a stiff consistency. 

Remove the pan from the oven once bread pudding is done.  Let cool and raise the temperature of the oven to 500 degrees.  Spread 1/3 of the meringue over the bread pudding.  Using the rest of the meringue, pipe long strips over the top.  Lastly, dust with powdered sugar.  Bake in the oven until lightly browned.  Keep a close eye on it, it browns quickly, about 2-3 minutes to reach the desired color.

Then take pan out of the pan and let cool for 5 minutes and slice and serve.
                                     **LAST YEAR: Lemongrass Bars**