Name: Tipsy Amaretto Stuffed Peaches In Minutes!
Prep time: 10 min
Cook time: 10 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 1 cup red wine (or water); 4 tablespoons sugar; 1 cup Amaretto cookies (crumbled (about 8 cookies) ); 2 tablespoons Almonds; 2 tablespoons butter (melted (or olive oil) ); 1 teaspoon lemon zest; 3 peaches (mature but firm)

Tipsy Amaretto Stuffed Peaches In Minutes!

By :HipPressureCooking

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert

Duration

15-30 min

Cooking Technique

Pressure Cook

Main Ingredient

Butter, Cookies, Peaches

Prep Time

10 minutes

Cook Time

10 minutes

Servings

6 servings

Ingredients

1 cup red wine (or water)
4 tablespoons sugar
1 cup Amaretto cookies crumbled (about 8 cookies)
2 tablespoons Almonds
2 tablespoons butter melted (or olive oil)
1 teaspoon lemon zest
3 peaches mature but firm

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert

Duration

15-30 min

Cooking Technique

Pressure Cook

Main Ingredient

Butter, Cookies, Peaches

Prep Time

10 minutes

Cook Time

10 minutes

Servings

6 servings

Ingredients

1 cup red wine (or water)
4 tablespoons sugar
1 cup Amaretto cookies crumbled (about 8 cookies)
2 tablespoons Almonds
2 tablespoons butter melted (or olive oil)
1 teaspoon lemon zest
3 peaches mature but firm

Instructions

Prepare the pressure cooker by pouring in the wine and sugar and positioning the steamer basket.
Crumble the cookies and almonds in a chopper and mix in the lemon zest and melted butter.
Wash the peaches well, slice them in half and remove the pittt. Make the pit cavity a little bigger by using a melon-baller.
Fill and dust the top of the peaches with the cookie crumble filling and lower into the steamer basket of your pressure cooker.
Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 3 minutes at high pressure.
When time is up, open the cooker by releasing the pressure.
Remove the peaches with tongs to individual plates.
Reduce the red wine in the cooker (without the lid) until syrupy and drizzle onto the peaches.
Serve with whipped cream or vanilla ice cream.

http://www.HipPressureCooking.com

HipPressureCooking

Laura Pazzaglia is the founder of the Hip Pressure Cooking website.

She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.

Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.

She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.

Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.

Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.