After having set up my own food blog and having written the first post it really was exciting to wait for the first comments to come. And how much I appreciated to be welcomed on foodblogging by so many of you - thank you again for all your kind words ! On that occasion I got to know some more interesting and charming blogs which I had not had on my favourites list before. One of them was "The Cooking Adventures of Chef Paz", another newcomer in the scene. Paz who lives in NYC is a busy not only visitor but reader of other blogs - she takes her time to get into details. She was one of the first to comment on my blog - and many more encouraging statements of her were to follow. And in addition to commenting she has written such sweet and heart-warming mails to me. We have found out to have quite a lot in common: the love for our dog(s), for Italy in general and Italian food in particular, for music and writing. And - even more important than anything else - each of us cares for a family member who is not in the best of health. Reasons enough why I have made up my mind to dedicate today`s post to her...
I have already told in earlier posts how much food shopping, cooking, inviting guests and simply enjoying good food - and celebrating life ! - has enriched my life. In my pre-foodblogging-era I never was keen on sharing my recipes, knowing how much time and love it had taken to develop them - I simply did not want to have them "spoiled" by somebody else. How jealous ;((. But now it`s quite different. After finding so much inspiration and cooking ideas - and recipes ! - within the world of foodblogging I was feeling more and more obliged to share my own "gems". Another good reason, among others, to go ahead on foodblogging myself. Without showing off I can state not to be an unexperienced cook, but the more you know the more fanatic you get...And what I really feel enthusiastic about is to encourage people who are just about to start their cooking career. Such as Paz who states that she is a "novice" - though I must admit that she has already been successful with some really elaborate dishes, as her blog proves. In one post - about tira mi sù - she wrote that she could easily get reach of mascarpone at her place, obviously much to her surprise. And she used peaches for another dessert, so I think she loves them. The only thing I would suggest is to take fresh ones, and they are on the market right now. So, Paz, we can go ahead - here`s another dessert bringing some good Italy-bound memories back to us...
Pesche ripiene al forno
(a traditional Piemontese recipe; own interpretation based on a recipe I found in the book "Piemont - Küche, Land und Leute" by Meuth & Neuner-Duttenhofer; serves up to 4)
- 4 large ripe peaches, peeled as usual (by putting them into boiling water for half a minute or so), halfed, destoned
For the filling:
- 40 g Amaretti biscuits (or other macaroons), pulverized
- 40 g almonds, pulverized
- a dash of milk
- a dash of Amaretto liquor (optional)
- half a tsp cinnemon
- half a tsp cacao
For the cream:
- 2 egg yolks
- 2 tbsp caster sugar
- 1tbsp vanilla sugar
- 250 g mascarpone
- 1 handful pine nuts
Combine all ingredients to be used for the filling in a bowl. Make sure that the mixture is not runny, because it is supposed to be filled into the empty rounds of the fruits instead of the stones; arrange the filled peaches into an oven-proof, greased dish as shown in the photo below :
Whisk the egg yolks together with the caster as well as vanilla sugar long enough to make sure that the sugar has completely dissolved. Now fold in the mascarpone and spread the cream mixture over the peaches, followed by the pine nuts:
Put into the preheated oven and bake at medium heat until gold brown, but take care not to burn the pine nuts. Best when luke-warm.
I feel sure that you will die for it ;-)) !!!
P.S. Thank you, Paz, for the honour of nominating me for the "foodie childhood memories meme" - what a treat after being online for two weeks only ! OF COURSE I will contribute, will fulfill my duty by the end of this week !