Peach Amaretto Butter Recipes

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PEACH AMARETTO BUTTER



Peach Amaretto Butter image

Make and share this Peach Amaretto Butter recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 55m

Yield 6 half pints

Number Of Ingredients 3

6 cups peeled, pitted and chopped peaches (around 10 to 12 peaches total)
2 cups sugar
1 cup Amaretto

Steps:

  • Puree peaches in a food processor or blender until smooth.
  • In a large stainless steel or enamel saucepan combine peach puree and sugar.
  • Bring to a hard boil, stirring constantly, reduce to a simmer, cover and simmer for 30 minutes, stirring often.
  • Add Amaretto and simmer for at least 5 minutes and until the desired thickness is reached.
  • This will not thicken up past where you take it to.
  • Ladle into half pint jars leaving 1/4 inch head space.
  • Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.

AMARETTO PEACH COBBLER



Amaretto Peach Cobbler image

Make and share this Amaretto Peach Cobbler recipe from Food.com.

Provided by Catherine B.

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons cornstarch
1/2 cup sugar or 1/2 cup Splenda Sugar Blend for Baking
1/2 teaspoon salt
1 cup liquid (I like 1/2 c. peach nectar, 1/4 c. Amaretto, 1/4 c. water)
1 tablespoon butter
6 cups peaches (fresh or frozen, peeled, sliced)
1 pillsbury refrigerated pie crust
2 teaspoons cinnamon sugar

Steps:

  • Allow the pie crust to come to room temperature while preparing peaches.
  • Spray 8x8 casserole with butter flavored Pam and set aside.
  • Combine cornstarch, sugar/Splenda, salt in a small saucepan. Add cold liquid and stir to combine. Cook, stirring over medium-high heat until mixture begins to boil. Cook 2 more minutes to fully thicken. This will seem very thick, but when poured over peaches, it will thin while cooking.
  • Remove sauce from heat. Add 1 tablespoons butter; stir until melted.
  • Slice peeled peaches into a large bowl. Stir in sauce. Pour into casserole.
  • Unroll pie crust on a piece of cling-wrap. Cut into 9 long strips; discard round "ends." Create lattice crust by carefully overlapping strips; alternate folding back vertical strips while adding strips across the horizontal.
  • Sprinkle lattice top with cinnamon/sugar; dot with more butter if you like.
  • Bake 10 minutes at 400; Lower heat and continue baking at 350 for 45 minutes.
  • I like to time the baking of the cobbler so that it emerges from the oven with time to cool while eating & cleaning up from dinner. Add Bluebell Homemade Vanilla Ice Cream and enjoy!

Nutrition Facts : Calories 287.5, Fat 9.6, SaturatedFat 3.6, Cholesterol 5.1, Sodium 331, Carbohydrate 49.6, Fiber 3.2, Sugar 32, Protein 3.1

PEACH AND AMARETTO COBBLER



Peach and Amaretto Cobbler image

You can use any fruit based liqueur you have in your pantry to bring out this cobbler's aromatic peach flavor.UnKnown source

Provided by Lynnda Cloutier

Categories     Fruit Desserts

Number Of Ingredients 7

6 large ripe peaches, pitted and cut into 1/2 inch cubes
1/2 cup sugar
1 tbsp. cornstarch
1 tbsp. amaretto liqueur
juicy cobbler dough, recipe follows
1 tbsp. butter, softened
six 3 inch tartlet pans

Steps:

  • 1. Preheat oven to 375. In large bowl, mix together peaches, sugar, cornstarch, and amaretto. Refrigerate for 30 minutes. Prepare juicy cobbler dough. Butter tart pans and distribute half the dough evenly in each. Fill each pan 3/4 full with peach and amaretto mix; then top with remaining cobbler dough. Bake for 35 minutes. Serve at once. Juicy Cobbler Dough: 1 stick, unsalted butter, cut into cubes, 4 oz 1 cup sugar 1 cup flour 1 T. baking powder 1 T. pure vanilla extract 1/2 t. salt 1 cup whole milk Using a hand or stand mixer, mix together butter and sugar on low speed until creamy. In another bowl, mix together flour and baking powder. Add the vanilla extract, salt, milk and half the flour mixture to mixer, continuing to mix on low speed. Add remaining flour mixture and mix until well blended. Cover bowl with plastic wrap and refrigerate for 20 minutes before using. To use juicy cobbler dough in a recipe, scoop out with a large spoon and use according to instructions. This cobbler works great in recipes that call for baking fruit without cooking it first. Use it for any baked fruit pie or cobbler.

PEACH AMARETTO UPSIDE-DOWN CAKE



Peach Amaretto Upside-Down Cake image

Peach upside-down cake set in an Amaretto topping.

Provided by sueb

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

¾ cup all-purpose flour
1 teaspoon baking powder
½ cup brown sugar
¼ cup melted butter
3 tablespoons amaretto liqueur
2 peaches, pitted and thinly sliced
½ cup chopped pecans
¼ cup butter
½ cup white sugar
2 medium eggs
1 teaspoon almond extract
¼ cup milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside.
  • Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 40.8 g, Cholesterol 77.6 mg, Fat 18 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 8.2 g, Sodium 168.8 mg, Sugar 30.6 g

PEACH AMARETTO BREAD PUDDING



Peach Amaretto Bread Pudding image

A slightly sweeter bread pudding, with the fresh peaches. Prep time does not include one hour chilling time.

Provided by breezermom

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 loaf French bread or 1 loaf Italian bread, torn into pieces
1 quart half-and-half
1 tablespoon unsalted butter
3 large eggs, lightly beaten
1 1/2 cups sugar
2 tablespoons almond extract
3 medium peaches, peeled, pitted, and thinly sliced
1 cup sliced almonds
1/2 cup unsalted butter
1 cup powdered sugar, sifted
1 large egg, lightly beaten
1/4 cup Amaretto

Steps:

  • Bread Pudding:.
  • Combine the bread and the half-and-half in a large bowl. Cover and chill for 1 hour.
  • Grease a 13 x 9 x 2 inch baking dish with 1 tbsp butter; set aside.
  • Combine the eggs, sugar, and almond extract; stir well. Add the egg mixture to the chilled bread mixture, stirring gently. Gently fold in peaches and almonds.
  • Pour into the prepared dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with amaretto sauce.
  • Amaretto Sauce:.
  • Combine the butter and sugar in a small saucepan; cook, stirring constantly, until the butter melts and the sugar dissolves.
  • Gradually stir about 1/4 of the hot mixture into the egg; add to the remaining hot mixture, stirring constantly.
  • Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, and stir in the amaretto. Let it cool to room temperature, stirring occasionally.

PEACH - AMARETTO TRIFLE



Peach - Amaretto Trifle image

My favourite trifle - so pretty in a cut-crystal trifle bowl. If you've never had this lovely English dessert before, you're in for a treat. Great way to use up stale poundcake too.

Provided by evelynathens

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/3 cup cornstarch
1/2 cup sugar
2 eggs, well beaten
3 1/2 cups milk
2 tablespoons butter
1 tablespoon vanilla extract
3/4 cup amaretto liqueur
2 poundcake
2 cups raspberry preserves
12 peach halves in syrup, cubed (1/2 the peaches may be substituted with 10 apricot halves)
whipped cream
toasted sliced almonds

Steps:

  • Mix cornstarch, sugar and eggs until well-blended.
  • Gradually stir in milk.
  • Add butter and cook over medium heat, stirring constantly, until custard thickens.
  • Remove from heat, cover and cool slightly.
  • Stir in vanilla and ½ cup liqueur.
  • Press plastic wrap directly over top of custard, cover and chill for several hours.
  • Cut cakes into ½ inch cubes.
  • Mix preserves with ¼ cup liqueur.
  • In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
  • Add half of custard.
  • Repeat layering and top off with remaining custard.
  • Chill, wrapped in clingfilm, for atleast one day before serving.
  • Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
  • Note: You can also sprinkle almonds between the layers.

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