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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

Juice of 1 large lemon

2 cups whipping cream

1/3 cup sugar

1/4 teaspoon almond extract


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.

Combine the peaches and nectarines in a separate bowl with the lemon juice and set aside.

Whip the cream in a large bowl on high speed until stiff;stir in the sugar and the almond extract.

Drain the peaches and nectarines in a colander and fold into the whipped cream. Spread the mixture evenly and carefully over the amaretti.

Sprinkle the remaining amaretti over the top.
Refrigerate at least 2 hours or overnight. Scoop to serve.

Here's a tip:
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.


  1. Marie Witiuk's avatar

    Marie Witiuk

    Youneehtolearntouseyourspacebar lol
  2. Aaron Hunter's avatar

    Aaron Hunter

    You can thank MS Word for that :)

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