White Wine Amaretto Peach Sauce

I 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.While 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 Sauce5 large, ripe peaches (about 3 ½ pounds or 1500 grams)
½ cup white wine
¾ cup sugar (150 grams or 4 ⅓ ounces)
2 tablespoons Amaretto
2 teaspoon Tahitian Vanilla
1 ½ tablespoons water
2 tablespoons cornstarch

Bring a large pot of water to a boil. Add the peachesand boil slowly until the skins slip off easily.  Run under cold water or let cool and slip skins off.

Open the peaches by placing your thumbs in the well of the stem end and pull the peach apart.  If the peaches are not ripe, slice around the equator of the peach and separate. Slice the peaches. Do not slice too thinly or they will become mushy in the finished sauce.

Add the wine, sugar, Amaretto and vanilla to a medium saucepan.  Whisk to mix. Add the peaches and juice from the peaches to the saucepan.  Cook until the peaches are just softened but not mushy. Combine the cornstarch and cold water. Add a little at a time to the peach sauce mixture  Bring to a boil, stirring constantly, and cook for 1 minute. If 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.

Serve warm or room temperature.  Store in the refrigerator.

Yield:  About 4 ½ to 5 cups

White Wine and Amaretto Peach Sauce Garnish
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.

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

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