Emilia Romagna produces some of the best fruits in all of Italy and a drive along the Via Emilia is an endless vista of espaliered fruit trees of apples, cherries, kiwi, pear, plums, and peaches. This easy peach dessert from Romagna is just the thing for a hot summer day.
1 pint pistachio ice cream
3 large yellow or white peaches, halved
1 cup orange juice
1/2 heavy whipping cream
1 tablespoon sugar
1 ounce semi sweet chocolate
1/4 cup slivered almonds
Scoop 6 balls of ice cream and place them on a small tray in a single row. Cover and freeze until ready to use.
Toast the almonds in a sauté pan, stirring constantly over medium heat until they are browned. Set aside.
Place the peach halves in a 10 or 13 inch sauté pan, cut side down. Pour in the orange juice and simmer the peaches just until they begin to soften. They should hold their shape and not collapse.
Remove the peaches with a slotted spoon and place one on each of six dessert dishes. Allow them to cool.
In a small bowl whip the cream with the 1 tablespoon of sugar until stiff.
Finely chop the chocolate and place it in a small bowl. Pour hot water into a larger bowl and sit the small bowl in it. Stir to mix the chocolate well as it melts.
Fill the peach cavities with a scoop of the ice cream. Top with a little of the heavy cream and sprinkle on the nuts. Finally drizzle a little of the chocolate around the dish.
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