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Amaretto stuffed peaches with peach and liquorice ice

Dessert

tempoready in: 20 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Irradial Control

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INGREDIENTS FOR 4 PEOPLE

700gr white peaches;

80gr amaretto biscuits;

30gr almonds;

1 egg yolk;

60gr sugar;

10gr bitter cocoa powder;

0.8 dl moscato wine;

peach liqueur to taste;

liquorice liqueur to taste;

 

PREPARATION

Cut three or four peaches vertically into halves. Take the core out and widen the hollow with a teaspoon. Then blend the pulp you have removed and mix it with the cocoa powder, sugar and almonds chopped with the amaretti. Add the egg yolk and mix well. Fill the peaches with the stuffing and place a knob of butter on top of each one. Put the peaches in the steaming bowl, add the moscato and cook in the pressure cooker with 4 dl water for 8 minutes after the first hiss. Liquidise the remaining peaches with the moscato and liqueurs and put them in the freezer. Serve the peaches cold, with the liquorice flavoured sherbet, not completely frozen.

 

Recipe of Emanuele Gnemmi

 

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