The original recipe for the Roasted Peaches with Amaretti Crisp came from “Bon Appetit” and, of course, I had to dink with it a bit. This topping is so versatile it can be used over other fruit, ice cream or anywhere you want a bit of sweet crunch.
The cookies are readily available in Italian stores (think The Hill in St. Louis) and are great on there own. Low in calories too! If you are a purist, see my recipe for Amaretti Cookies.
Peeling the peaches for the Roasted Peaches with Amaretti Crisp can be a chore, but if the peaches are ripe, as they should be, the simple trick of popping them into boiling water for a couple of minutes, makes removing the skins a snap. Cut an X in the bottom of the peach skin before dunking it. Leave it in until you can feel the skins loose. Run it under cold water as soon as it is done and just slip the skin off. Continue reading