Amaretto Peaches Filled With Amaretto Zabaglione
|Egg yolks||4 (At Room Temperature)|
|Amaretto||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Amaretto||1⁄4 Cup (4 tbs)|
|Peaches||8 Medium (Peeled)|
|Ground unsalted pistachio nuts||3 Tablespoon|
Combine yolks and sugar in top of double boiler set over simmering water.
Whisk in 1/2 cup liqueur, whisking constantly until mixture is thick; do not boil.
Transfer mixture to medium bowl, stirring several minutes to cool.
Refrigerate until mixture is well chilled.
Beat whipping cream in medium bowl until stiff peaks form; fold gently into egg mixture.
Chill zabaglione 1 hour.
Combine orange juice and 1/4 cup liqueur in small bowl and set aside.
Slice small piece from bottom of peach and stand fruit upright.
Trim 1/2 inch from opposite end.
Using small sharp knife, cut around pit, leaving 1/2-inch shell.
Hollow out center with teaspoon.
Repeat with remaining peaches.
Sprinkle fruit generously with orange juice-liqueur mixture.
Shortly before serving, drain peaches well.
Pat centers dry with paper towel.
Fill with zabaglione, mounding slightly.
Sprinkle with pistachio nuts.