Amaretto Peaches and Cream

I have a dear friend who is a missionary in New Zealand. She was back in town a few years ago and I got the pleasure to see her weekly. One simple detail I remember her talking about the beautiful country was whipped cream. She said whenever there is a get together, even if it’s very casual, someone always makes fresh whipped cream. It’s like an unspoken rule. One time my friend asked someone why they do that and they said because it’s so simple, why not. I absolutely love that logic! Let’s start that social tradition here! Pretty please? Seriously, who would get mad if you showed up to a party with a bowl of sweet, freshly made whipped cream? I know if it were my party, I’d welcome you with a hug and a spoon!
I made this Amaretto Peaches and Cream for the 4th of July. It tastes like the freshness of summer with the comforting fluffiness of homemade whipped cream. If you make this, definitely take the extra 3 minutes it takes to make your own whipped cream. Really, it’s a win, win.

Let the ingredient line up commence!
(1)
From Left to Right: Amaretti cookies, ripe peaches, Amaretto liqueur, vanilla extract, heavy cream, and brown sugar.

Cut all of your peaches in bite size bits. They don’t have to be perfect or peeled. Place in a bowl.

Now, pick up your Amaretto and take a swig. I’m only kidding if you’re kidding. Pour the rest of the Amaretto over the peaches and sprinkle with the brown sugar.

Mix it up and let it sit for 30 minutes at room temperature. The peaches are soaking up the sweet flavors of the liqueur and the brown sugar. Let them soak.

Now, take very, very cold heavy cream and put it in a big mixing bowl. Add the vanilla. This is where YOU have the control. You can add as much white sugar as you want to make it as sweet as you want. Or you don’t have to add any sugar. See, I’m very lenient. I added about 2 tablespoons of sugar and the cream was barely sweet. Take your electric mixer and beat the cream until slightly stiff peaks form. Taste to see if the sweetness is where you want it to be and then taste it again for good measure (you’re welcome).

Place your amaretti cookies in a plastic Ziplock bag and use a heavy mallot, rolling pin, or empty wine bottle (again, you’re welcome) to crush the cookies into crumbs like so.

Where we go from here is totally up to you. You can drain the peaches and mix them into the whipped cream then top with the cookies. Or you can do what I did, and make a little parfait with peaches topped with whipped cream and cookies. Make this for a party, make this for a casual dessert. Either way, make this. You won’t regret it!


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Amaretto Peaches and Cream

Prep Time 15 minutes

Servings


Ingredients

Prep Time 15 minutes

Servings


Ingredients


Instructions
  1. Cut up your peaches so they are bite size. You don’t have to peel them. Place the peaches in a bowl and add the brown sugar and Amaretto. Stir and let sit for 30 minutes at room temperature.

  2. Place your cold heavy cream in a mixing bowl and add vanilla and sugar if desired. I added 2 tbsp of sugar and the cream was barely sweet. Mix with an electric mixer until slightly stiff peaks form.

  3. Put the cookies in a Ziplock bag and crush with a mallot.

  4. You can either combine all three ingredients in a bowl together or layer with peaches, cream, and crushed cookies.


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