Peaches and Cream

By mitzzy

This refreshing no-bake casserole is one of my favorite summertime desserts and it all has to do with heavenly white peaches, what the Italians call pesca bianca. For my money, their white flesh and perfumed taste can’t be beat. I like to mix them with white nectarines and fold them into slightly sweetened whipped cream. The crunch comes from amaretti di Saronno, those tiny almond cookies from northern Italy.

Ingredients

• 20 amaretti cookies, crushed to a fine consistency
• 8 tablespoons melted, and cooled butter
• 4 large white peaches, peeled, pitted and cut into thin slices
• 2 large white nectarines, peeled, pitted and cut into thin slices
• Juice of 1 large lemon
• 2 cups whipping cream
• 1/3 cup sugar
• 1/4 teaspoon almond extract

Preparation

Step 1

Directions
Combine the amaretti crumbs in a bowl with the melted butter and mix well to combine. Press half the cookies into an 8 inch square pan and refrigerate. Set the rest aside.


Combine the peaches and nectarines in a separate bowl with the lemon juice and set aside.

Whip the cream in a large bowl on high speed until stiff; stir in the sugar and the almond extract.


Drain the peaches and nectarines in a colander and fold into the whipped cream. Spread the mixture evenly and carefully over the amaretti.

Sprinkle the remaining amaretti over the top.
Refrigerate at least 2 hours or overnight. Scoop to serve.

Here's a tip:
Amaretti di Saronno work best in this recipe; find them in Italian specialty stores, on line, or in grocery stores. Substitute vanilla wafer cookies if amaretti are unavailable.