Poggio Pots and Pans: Cheer up, it’s almost peach season! According to certain people we are what we eat, and maybe that is why Italians are so focused on enjoying delicious food, like Antonella Pavanello’s Creamy Peach Almond Cups. And let’s face it: we frankly need some cheering up. From personal experience during lockdown in Milan, we know that mood improvement CAN and DOES pass through the taste buds! Here is Antonella’s easy but delicious creamy but crunchy peach dessert. Plus, these cups are beautiful to behold, and give whoever makes them the satisfaction of creating something attractive using your hands.
Wow your family or just yourself with these colorful cups to end your meal; this is a dessert worth the small effort required to make them.
Starring in this recipe, again Sheryl and her friends from Alabama and Georgia.
Creamy Peach Almond Cups
Ingredients for 4 people:
- 9 oz. vanilla yoghurt
- 5 oz. fresh cream
- 2 large yellow peaches
- 2 T confectioners sugar
- 1 carton raspberries
- 12 amaretti cookies
- ½ cup sliced almonds
- Cocoa powder to dust
First of all, peel the peaches and food-process the pulp with 1 tablespoon of confectioners sugar and 4 raspberries to obtain a pinkish coulis. In a bowl, whip the cream with the remaining confectioners sugar and gently incorporate it into the yogurt.
Next, toast the almonds in a non-stick pan for a couple of minutes without seasoning, until they begin to color.
Place an amaretto on the bottom of a small glass or small clear bowl; pour over a spoonful of peach coulis then layer a yoghurt cream and crumble over a little amaretto and some almonds. Add more peach coulis and another layer of cream; garnish each dessert with some raspberries, another crumbled amaretto, and the remaining almonds.
Sprinkle lightly with cocoa and serve immediately or keep it in the fridge until serving.
Be careful not to refrigerate them too long, otherwise the amaretti cookies become soggy and lose their crunch.
And here they are! Enjoy!