Baked Peaches With Chocolate Recipes

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BAKED PEACHES WITH CHOCOLATE



Baked Peaches With Chocolate image

This is a delicious variation on the classic Italian pairing of peaches baked with a filling of amaretti cookies. From a book called "chocolate treats".

Provided by Generationx

Categories     Dessert

Time 1h

Yield 8 Peach halves, 8 serving(s)

Number Of Ingredients 6

2 tablespoons unsalted butter, softened
3 ounces amaretti cookies, coarsely crushed
1 ounce semisweet chocolate, finely grated
4 large peaches
1 tablespoon golden superfine sugar
8 tablespoons , crem fraiche or 8 tablespoons sour cream

Steps:

  • Preheat the oven to 375.
  • Grease a shallow baking dish with butter.
  • Place cookies, grated chocolate, and butter in bowl and mix together.
  • Place the peaches in a separate heatproof bowl and cover with boiling water.
  • Let stand for one minute, then transfer to a bowl of cold water and let stand for additional minute.
  • Remove the peaches from the skin.
  • Cut each peach in half and remove pit.
  • Using a teaspoon, scoop out a little flesh from each peach half.
  • Chop the flesh and add to the cookie mixture.
  • Fill each peach half with the amaretti cookie mixture, then sprinkle with sugar.
  • Bake in the oven for 30 minutes, or until the peaches are soft and the filling is crisp.
  • Transfer to a serving plate and serve hot with creme fraiche or sour cream.

CHOCOLATE PEACH DESSERT



Chocolate Peach Dessert image

This recipe was tucked away in a cookbook & forgotten for many years. It's from my mom's recipe 'file.'Although it's been years since I've made it, I do remember the nice taste of peaches & chocolate! Preparation time does not include the 5-6 hours to set up in the refrigerator.

Provided by Sydney Mike

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

1 (14 ounce) can sweetened condensed milk
2 tablespoons unsalted butter
6 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup cocoa
1 pint whipping cream
1 (29 ounce) can canned peaches, sliced, drained, chopped, reserve 5 slices
11 ounces loaf poundcake, 12 slices

Steps:

  • In heavy saucepan, blend condensed milk & butter, & cook over low heat, stirring occasionally, just until butter melts.
  • In large mixer bowl, combine cream cheese, vanilla & almond extracts, beating until fluffy.
  • Gradually add condensed milk mixture, beating until smooth.
  • Add cocoa & beat well, then refrigerate 5 minutes.
  • Beat whipping cream until stiff.
  • Gradually fold the stiff cream into chocolate mixture.
  • Fold in chopped peaches.
  • Line bottom & sides of a glass bowl with cake slices neatly positioned, then spoon in chocolate mixture.
  • Refrigerate 5-6 hours, then garnish with reserved peach slices & serve.

Nutrition Facts : Calories 457.8, Fat 30.1, SaturatedFat 18.6, Cholesterol 144.2, Sodium 207.8, Carbohydrate 44.2, Fiber 2.2, Sugar 27.3, Protein 7

BAKED PEACHES WITH AMARETTI AND COCOA



Baked Peaches with Amaretti and Cocoa image

Provided by Anna Boiardi

Categories     Chocolate     Dessert     Bake     Quick & Easy     Peach     Summer

Yield Serves 4

Number Of Ingredients 9

Unsalted butter, for the baking dish
4 ripe peaches, washed and patted dry
5 tablespoons crushed amaretti cookies (about 2 ounces)
1 large egg yolk
1/2 teaspoon cocoa powder
1/4 cup dry white wine, such as Pinot Grigio
Whipped cream, for serving (optional)
Shopping with anna:
To hurry along not-very-ripe peaches, put them in a paper bag, close the top, and let them sit at room temperature until they ripen. I wish I could give you a specific length of time, but you just need to keep checking until they're ready.

Steps:

  • Butter a baking dish large enough to hold 8 peach halves in a single layer.
  • Cut the peaches in half with a small knife and remove the pits. Cut off the peel in strips. Place the peach halves in the baking dish as you finish peeling them.
  • Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling.
  • Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.
  • Preheat the oven to 350°F and center a rack in the oven. Divide the filling among the peach halves. Pour the wine into the dish around the peaches. Bake 30 to 35 minutes or until a thin crust forms on the filling. Let cool to room temperature or refrigerate until chilled. Serve with whipped cream, if you like.

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