I know we were promising you “experimental Thursday’s” where the Main Street Inn crew brought fun, unique, and classically twisted recipes directly to this blog for your convenience. The goal was to relinquish the worry of not having all the ingredients and just go with what you think is right, no strict recipe required.
Forget about all that for just one day.
I was given a chance to review an Italian dessert book called Grace’s Sweet Life before it hit the shelves. If you know anything about the Corrado family from which Pam the Innkeeper, Shena, and myself belong to (strongly accented, off the boat Italians) then for me to turn down the opportunity would be quite preposterous. Plus, it was homemade Italian desserts and some of the best around. How could you say no to Cannoli’s, Panna Cotta to Torte, Pizzelle and Struffoli?
Flipping through the 200 pages of exquisite drool worthy photographs, I tried to keep in mind that it was 95 degrees out at the time. Although a piece of rich chocolatey seven-layer cake is rarely turned down by my taste buds, I searched for something with a Summer flare to it. Maybe fruity?
Baked Peaches with Amaretti and Walnut Filling was the final decision. Can you blame me? A combination of the enticing picture, simple ingredients and peach inventory already in my refrigerator sealed the deal. I was happy to abandon my usual tradition of substituting recipe ingredients to “make it work” and journeyed to the grocery store.
Unfortunately for our readers, I’ve decided not to share the detailed recipe to a tee. In an effort to give Grace the credit she deserves, I suggest you purchase the book for yourself at Amazon or visit her personal blog for other tempting treats. If you’re looking for authentic Italian desserts without the expensive “tour of Italy” cooking class, Grace’s book is the way to go!
I’ll admit, at first I was worried when flipping through. So many ingredients were not already in my usual inventory. However, I found after everything was said and done (and eaten) that just because I didn’t have it, didn’t mean the recipe would be complicated. The Baked Peaches with Amaretti and Walnut Filling was a simple dry ingredients/wet ingredients mix, hollowing out peaches and baking at 350 degrees.The result was sooooo worth the quick trip to the grocery store.
Cooking later in the hot, hot day, I enjoyed the finished product with a scoop of vanilla ice cream. Grace suggests mascarpone or sweetened whip cream as well, and with those additions, I’m thinking the Main Street Inn may have to incorporate this treat into our specialty breakfast items. What do you think?