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recipe 9
BAKED LONDA PEACHES
WITH CHIANTI RUFINA
Ingredients to serve 6: 6 Regina di
Londa peaches, 6 amaretti, 100 g (1/2 cup)
unsalted butter, 1/2 liter (1 pint) Chianti
Rufina, the grated zest of an orange, 3
cloves, a piece of stick cinnamon, 100 g
(1/4 pound) slivered almonds
Preparation time: 30 minutes
Cooking time: 40 minutes
Difficulty: Moderate
Wash the peaches, halve them, and remove the
pits. Sprinkle the peaches with sugar and
let them sit. Grind the amaretti and combine
them with the butter and the orange zest.
Fill the peaches with the amaretto mixture
and reunite the halves. Put them in a
buttered baking tin, sprinkle them with the
wine, and put the cinnamon and cloves in the
pan. Bake them, covered, in a oven. When
they are done, remove them to plates, strain
the pan drippings, and sprinkle them over
the peaches, together with the slivered
almonds, which should be briefly toasted in
the oven.
Though these are delightful as is, they
truly shine with vanilla ice cream, or with
well-chilled plain whipped cream. One can
omit the almonds, or replace them with
raisins. They are also good at room
temperature.
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