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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This beautiful peach dessert makes the kind of impression a cook dreams about. Making the meringues a day ahead speeds up the prep time considerably.Connie McDowell, Greenwood, Delaware Ingredients:
4 egg whites |
1/2 teaspoon cream of tartar |
1 cup sugar |
parfaits: |
5 cups sliced peeled fresh or frozen peaches, thawed |
1/4 cup sugar |
1 tablespoon plus 1/4 cup amaretto, divided |
1/2 cup cream cheese, softened |
1 cup confectioners' sugar |
2 cups heavy whipping cream |
optional toppings: toasted flaked coconut and/or sliced almonds |
Directions:
1. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.
2. Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets.
3. In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened.
4. Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of six dessert dishes. Layer with half of the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container. Yield: 6 servings plus about 1 dozen leftover cookies.
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