Grilled Peaches and Amaretti Sundae
As far as I’m concerned, an elegant dinner al fresco must end with a luscious dessert that brings on the “oohs” and “aahs”. I created this dessert last year when I was looking for an impressive way to end a dinner party. It is perfectly easy to prepare tableside, allowing your guests to marvel at its mouthwatering ingredients. With fresh local peaches playing the star role, the dessert is a play on hot and cold, creamy and crunchy. Like all Italian cooking, you must use ingredients of exceptional quality - vanilla ice cream, imported amaretti cookies, fresh peaches, imported Amarena cherries, and a splash of Amaretto Liqueur. If you really wish to elevate this dessert like my very talented sister, Susanna Fortino-Bozzo, then you’ll make your own homemade vanilla ice cream and amaretti cookies. Oohh! Aahh!
- ¼ packed brown sugar
- 6 fresh peaches
- 2 tbsp unsalted butter
- ½ tsp cinnamon optional
- 2 cups lightly crushed amaretti cookies
- 6 pre-scooped vanilla ice cream frozen
- 6 Amarena cherries and syrup
- 6 tsp Amaretto liqueur optional
- Fresh mint for garnish
Pre-heat grill to high.
Peel peaches and slice thickly.
Place brown sugar in a medium-sized foil pan and place on grate. Close lid to allow sugar to melt. Do not burn.
Then add sliced peaches and stir. Close lid and let cook, stirring often, until peaches are soft and syrup has thickened.
Add butter and stir for a minute. Add cinnamon if using. Remove from BBQ and set aside to cool for about 10 minutes.
In the meantime, place cookies in a plastic bag and crush lightly.
Place one or two scoops of ice cream in bag and shake. Each scoop should be encrusted with the crumbs. Use bag to embed pieces of cookies into ice cream.
Re-shape into a scoop, if necessary. This step can be prepared in advance and stored in the freezer on a lined baking sheet and covered with plastic wrap until ready to serve.
Place one scoop of encrusted ice cream in pretty bowl, cup, or glass. (I use a coupe-shaped champagne glass for extra special events.)
Spoon warm peaches and a little syrup over top.
Drizzle a little liqueur if using. Top with cherry and a little syrup. Garnish with mint.
This recipe can be adapted to seasonal fruit and favourite cookies and liqueurs.
Try these combinations:
For another round of oohs and aahs, serve on top of a slice of pound cake, sponge cake, shortbread cake.
- apples with gingersnaps, vanilla ice cream and DeKuyper Buttershots
- blackberries, vanilla thins, vanilla ice cream and Cassis.