White Wine Amaretto Peach Sauce

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

White Wine Amaretto Peach SauceI recently made this White Wine Amaretto Peach Sauce for the restaurant to serve over peach ice cream. As I was peeling the peaches, I thought of all the ways this could be used for a quick summer dessert.

If you have been following the weather across the states (I realize most people don’t particularly care about the weather elsewhere but I have children in other states and like to see if they are as bad off as we are), you will know that St. Louis is experiencing a brief respite from the very hot temperatures. As a result, I have been indulging myself by going back in the kitchen for short sprints.

I’m not sure when I started making this, but it was a while back. The wine and amaretto give the White Wine Amaretto Peach Sauce a depth of flavor that sugared peaches can’t match. I have used both Chardonnay and Pinot Grigio white wines with excellent results.

Since finding this method of peeling peaches, I have never used a vegetable peeler again. It is so simple and doesn’t waste any of the peach. If the peaches you buy are marked, look for freestone as opposed to clingstone peaches. There is an excellent article about the differences between the two here. In a nutshell, the freestone peach easily releases its stone while the clingstone peach does exactly the opposite, the stone clings to the peaches and the halves don’t separate cleanly as they do with the freestone peach.  However, they are most usually not marked and all I can say is there is a feeling of elation when the peaches I bought are freestone.

I have included a garnish of toasted almonds and crushed amaretti cookies. These cookies can be bought at Italian grocery stores.Package of Amaretti Cookies for the White Wine Amaretto Peach SauceAmaretti Cookies for the White Wine Amaretto Peach SauceWhile optional, they add immensely to the enjoyment of this peach sauce.

Here are some recipes from this site that would pair very well with this White Wine Amaretto Peach Sauce.

Greek Orange Yogurt Cake
Toasted Angel Food Cake  (using the peaches instead of the strawberries)
Lemon Rum Bundt Cake 
Deep Butter Cake
Orange Almond Teacake
Creamy Pound Cake
Unbelievable Cheesecake Update
Vanilla Bean Cheesecake Ice Cream

White Wine Amaretto Peach SauceIngredients for White Wine Amaretto Peach Sauce5 large, ripe peaches (about 3 1/2 pounds or 1500 grams)
1/2 cup white wine
3/4 cup sugar (150 grams or 4 1/3 ounces)
2 tablespoons Amaretto
2 teaspoon Tahitian Vanilla
1 1/2 tablespoons water
2 tablespoons cornstarch

Bring a large pot of water to a boil. Add the peachesPeaches boiling for the White Wine Amaretto Peach Sauceand boil slowly until the skins slip off easily.  Run under cold water or let cool and slip skins off.Peeling a peach for the White Wine Amaretto Peach Sauce

Peeled peaches for the White Wine Amaretto Peach Sauce

Open the peaches by placing your thumbs in the well of the stem end and pull the peach apart.  Pulling peach apart for the White Wine and Amaretto Peach SauceIf the peaches are not ripe, slice around the equator of the peach and separate. Cutting around the equator of the peach for the White Wine Amaretto Peach SauceSlice the peaches. Do not slice too thinly or they will become mushy in the finished sauce.Slicing peaches for White Wine Amaretto Peach Sauce

Sliced peaches for the White Wine Amaretto Peach SauceAdd the wine, sugar, Amaretto and vanilla to a medium saucepan.  Whisk to mix. All but peaches in saucpan for the White Wine Amaretto Peach SauceAdd the peaches and juice from the peaches to the saucepan.  Peaches added to the pan for the White Wine Peach SauceCook until the peaches are just softened but not mushy. Cooked peaches for the White Wine Amaretto Peach SauceCombine the cornstarch and cold water. Cornstarch for WiteWine Amaretto Peach SauceAdd a little at a time to the peach sauce mixture  Bring to a boil, stirring constantly, and cook for 1 minute. Cornstarch added for the White Wine Amaretto Peach SauceIf the sauce is not as thick as you would like it (bearing in mind it will thicken upon cooling) add a little more of the cornstarch mixture until the desired consistency is achieved.  The amount used will depend upon how much the peaches juice when cooked and how thick you want the sauce.Finished White Wine Amaretto Peach Sauce

Serve warm or room temperature.  Store in the refrigerator.

Yield:  About 4 1/2 to 5 cups

White Wine and Amaretto Peach Sauce GarnishGarnish ingredients for the White Wine Amaretto Peach Sauce
Toasted almonds
Amaretti cookies

Preheat the oven to 350°F.  Place the almonds on a quarter sheet pan or oven proof pan and toast for 7 to 9 minutes until golden brown.

Crush the amaretti with the palm of your hand.Smashing amaretti for the White Wine Amaretto Peach Sauce

Smashed amaretti cookies for the White Wine Amaretto Peach Sauce

Sprinkle the peach sauce with the toasted almonds and crushed amaretti.

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Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post.

4 thoughts on “White Wine Amaretto Peach Sauce

  1. Mari

    I’m going to make today,looks so good,and should bump up some peaches that aren’t so full flavored. We haven’t gotten great peaches this year in fla. I wish I could still go over to Eckerts in Illinois and pick. Those were the days, they were the Best.

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