Andrea Da Meranos Semifreddo Di Amaretti With Fresh Peaches Recipes

Steps:

• Preheat the oven 375 degrees F. Butter the bottom of a 8" baking dish and set aside. Using a melon baller cleanout the red flesh from the center of peach. Arrange the peaches cut side up in the prepared dish.
• In the bowl of a food processor, add the amaretti cookies and pulse until fine. Divide the amaretti crumbs between the peaches. Fill the center of the peach with the amaretti. Sprinkle 1/2 tsp. of sugar over each. Dot each peach with 1/2 tsp. of butter.
• Bake until the peaches are tender and the filling is crisp on top about 30 min. Serve warm with whipped cream.

Steps:

• Poke holes in the steaks. Lay them in a large bowl. Pour the 2 bottles of beer on top. Marinate overnight, turning over once.
• Take steaks out of marinade. Discard marinade.
• Combine all spices to make the "rub". Put the dry rub on both sides of steaks, rubbing in well. Leave the dry rub on for at least 1 hour.
• Cook the steaks on a fire pit over oak wood till done.

Steps:

• In the bowl of an electric mixer, beat the egg yolks until they thicken. Add the amaretto cookie crumbs and continue beating 5 minutes, scraping the sides of the bowl periodically, until the mixture becomes quite light in color and very thick. Stir in the liqueur.
• In a clean, dry bowl beat the egg whites until they foam. With the mixer at high speed continue beating, gradually adding 1/2 cup of the confectioners' sugar. Beat until the egg whites hold firm peaks, about 3 minutes longer.
• In a chilled bowl beat the cream until it holds soft peaks. Fold the egg whites and cream together.
• Fold one-quarter of the cream and egg white mixture into the egg yolk mixture until well blended. Gently fold in the remaining cream and egg white mixture.
• Spread the mixture in 12 individual 1/2-cup custard cups or 8 six-ounce custard cups or molds or a 6-cup loaf pan or mold; cover with plastic wrap and freeze several hours or overnight. The semifreddo will keep at least a week in the freezer.
• Shortly before serving, plunge the peaches into boiling water 15 seconds, rinse under cold water, peel, pit and cut them into thin slices. Toss with remaining 1/2 cup of confectioners' sugar and the lemon juice.
• Dip the mold or molds briefly into hot water and turn out onto individual chilled plates or a serving platter. Surround with peach slices. Sprinkle the semifreddo with crumbled amaretto cookies and serve.