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
Amaretto Peach Parfaits
Amaretto Peach Parfaits
Prep Time
35 min
Cook Time
35 min
Yield
6 servings plus about 1 dozen leftover cookies
Ingredients
- 4 large 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 sweetened shredded coconut and/or sliced almonds
Directions
- 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.
- Drop by heaping tablespoonfuls 2 in. apart onto parchment-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.
- 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.
- Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half 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.
Nutrition Facts
1 each: 644 calories, 36g fat (22g saturated fat), 129mg cholesterol, 112mg sodium, 72g carbohydrate (66g sugars, 2g fiber), 6g protein.
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