Peaches and Cream / Pesche e Panna

Serves 6


  • 20 amaretti cookies, crushed to a fine consistency
  • 8 tablespoons melted, and cooled butter
  • 4 large white peaches, peeled, pitted and cut into thin slices
  • 2 large white nectarines, peeled, pitted and cut into thin slices
  • 1 Juice oflarge lemon
  • 2 cups whipping cream
  • 1/3 cup sugar
  • 1/4 teaspoon almond extract
  • Ingredients


  1. Combine the amaretti crumbs in a bowl with the melted butter and mix well to combine. Press half the cookies into an 8 inch squarepan and refrigerate. Set the rest aside.
  2. Combine the peaches and nectarines in a separate bowl with the lemon juice and set aside.
  3. Whip the cream in a large bowl on high speed until stiff;stir in the sugar and the almond extract.
  4. Drain the peaches and nectarines in a colander and fold into the whipped cream. Spread the mixture evenly and carefully over the amaretti.
  5. Sprinkle the remaining amaretti over the top.
  6. Refrigerate at least 2 hours or overnight. Scoop to serve.
  7. Here's a tip:
  8. Amaretti di Saronno work best in this recipe; find them in Italian specialty stores, on line, or in grocery stores. Substitute vanilla wafer cookies if amaretti are unavailable.

This recipe was featured on Season 18 - Episode 1825.

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Marie Witiuk

Youneehtolearntouseyourspacebar lol

Aaron Hunter

You can thank MS Word for that 🙂

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