Everyday Italian_ 125 Simple and Delicious Recipes Part 51

3.

firm but ripe peaches, pitted and quartered firm but ripe peaches, pitted and quartered .

cup mascarpone cheese, at room temperature cup mascarpone cheese, at room temperature .

teaspoon pure vanilla extract teaspoon pure vanilla extract .

cup dry white wine cup dry white wine

Stir The Sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside. brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.

Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Lightly brush the grill rack or pan with oil. Grill the peaches until they are heated through and beginning to brown, turning occasionally, about 5 minutes. Immediately transfer the grilled peaches to the brandy mixture, and toss to coat. Set aside for 15 minutes, tossing occasionally.

Meanwhile, in a small bowl, stir the mascarpone and vanilla to blend.

Divide the peach mixture equally among 6 coupe dishes and pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

PEACHES STUFFED.

with Amaretti Cookies Amaretti cookies are a must for this recipe; there really isn't any subst.i.tute for that crunchy almond flavor and texture. They're becoming more and more popular and easier to find, especially in Italian specialty stores, and they last for a long time; so when you find them, stock up.

6 SERVINGS.

cup cold whipping cream cup cold whipping cream

4.

teaspoons unsalted b.u.t.ter teaspoons unsalted b.u.t.ter

12.

small amaretti cookies (Italian macaroons; about 1 ounces total) small amaretti cookies (Italian macaroons; about 1 ounces total)

3.

ripe but firm peaches (about 5 ounces each), halved and pitted ripe but firm peaches (about 5 ounces each), halved and pitted

3.

teaspoons sugar teaspoons sugar

In a Medium Bowl, beat the cream with an electric mixer until soft peaks form. Cover and refrigerate the whipped cream until ready to use. beat the cream with an electric mixer until soft peaks form. Cover and refrigerate the whipped cream until ready to use.

Preheat the oven to 375 degrees F. Spread 1 teaspoon of b.u.t.ter over the bottom of an 8-inch baking dish. In the bowl of a food processor, pulse the amaretti cookies until finely crumbled. Using a melon baller, scoop out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. Fill the center of the peaches with the amaretti cookie crumbs. Dot each peach with teaspoon of b.u.t.ter, then sprinkle teaspoon of sugar over each. (The whipped cream and peaches can be prepared 4 hours ahead. Keep the whipped cream refrigerated. Cover and refrigerate the peaches.) Bake the peaches until they are tender and the filling is crisp on top, about 30 minutes. Serve warm with the whipped cream.

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CANTALOUPE, STRAWBERRIES,.

and Grapes with White Wine and Mint This recipe was born out of leftovers-a half cantaloupe, a handful of strawberries, some grapes-not enough in themselves to feed a family, but combine them and you have a great dessert. Feel free to subst.i.tute with your favorite fruit or whatever you happen to have as leftovers. The sweetened wine and the fresh mint meld the fruit flavors together into a wonderfully refreshing, quick, and easy recipe. Perfect for summertime.

4 SERVINGS.

1.

cups dry white wine cups dry white wine

cup sugar cup sugar

1.

tablespoon chopped fresh mint tablespoon chopped fresh mint .

ripe cantaloupe, halved, seeded, and cut into -inch cubes (about 3 cups) ripe cantaloupe, halved, seeded, and cut into -inch cubes (about 3 cups)

1.

(8-ounce) basket of fresh strawberries, quartered (8-ounce) basket of fresh strawberries, quartered

1.

cup seedless green grapes, halved lengthwise cup seedless green grapes, halved lengthwise

In a Small Saucepan, bring the wine and sugar to a boil, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat and stir in the mint. bring the wine and sugar to a boil, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat and stir in the mint.

In a large bowl, combine the cantaloupe, strawberries, and grapes. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours and up to 8 hours.

Transfer the fruit mixture to serving bowls and serve chilled.

MARINATED STRAWBERRIES.

over Pound Cake One word: easy. Make that two: delicious.

4 SERVINGS.

1.

quart fresh strawberries, hulled and halved quart fresh strawberries, hulled and halved

cup aged balsamic vinegar cup aged balsamic vinegar .

About 1 to 2 tablespoons sugar About 1 to 2 tablespoons sugar

cup cold whipping cream cup cold whipping cream