Patience is not one of my strong points. It’s taken me years to demonstrate even the first signs of restraint. As a kid I never mastered the art of waiting, and I couldn’t contain myself until Christmas day to open my presents. I still remember sneaking upstairs when I was 10 and finding a hockey sweater I was dying to get. Christmas day rolled around and my acting chops rivalled David Caruso on CSI. I straight up overacted! I was caught. Lesson
Today I have a hard time holding on to a recipe I’ve tweaked, adapted or come up with. It’s hard enough scheduling a post to go live in a few days and waiting. So the chances of of me holding out and making this dessert in the summer are all but washed away. I don’t have it in me. I’m a mental midget.
There’s no debate that peaches are ripe in the summer. And yes, i’ll make this again then. But I can’t hold off that long to test it out and write about it. I needed to do it right away. Sure the peaches are local and in season during the warmer summer months, and I generally prefer cooking that way, but sometimes temptation is too strong to withstand.
Consider this taking one for the team. I’m good like that.
|A soft and juicy peach with a sweet and savoury mixture.|
Roasted Stuffed Peaches with Rum and Crushed Amaretti
- 2 peaches, ripe but firm
- 1/2 cup amaretti cookies, crushed
- 1 tbsp. dark rum
- 1 tbsp. Kahlua
- 1 tbsp. cocao powder
- 1 tbsp. grated dark chocolate
- 1 tsp. granulated sugar
- pinch of salt
- 2 cinnamon sticks
- 1/4 cup coconut rum
- 1 tbsp. butter, melted
- Preheat the oven to 400 degrees.
- Slice the peaches in half, vertically. Remove the pits and scoop out the hard flesh. Scoop out a bit of the soft flesh as well to create a pocket. Reserve the soft flesh.
- Crush the amaretti cookies in a bag with a rolling pin and add to a small bowl. Add the rum, liqueur, cocoa, chocolate, sugar and salt and mash up with a fork. Mix until combined.
- Fill the peach pockets with the mixture and place in a shallow baking pan. Pour the coconut rum around the peaches and place the cinnamon stick over top.
- Bake for 30-35 minutes, until the peaches are soft and the mixture is slightly crispy.
- Serve with some melted butter over top and some shaved chocolate around the plate.
- Serves 2.