Fresh peaches, tangy sweetened yogurt and crunchy amaretti cookies add up to a stellar treat.
Fresh local peaches are just starting to come in. They certainly help brighten the June Gloom Southern hanging over Southern California these days.
These parfaits are a dead-easy no-cook summertime dessert. Just peel and slice the peaches, let them macerate with a little sugar, and then layer them with sweetened whipped yogurt. Crumbled Amaretti — gluten-free Italian almond cookies – add lovely crunch.
- I pair the fruit with cardamom, which has nice citrusy notes, but use cinnamon if that’s what you have on hand or prefer.
- This works with any variety of peaches, as well as with apricots, nectarines or even halved pitted cherries. Whatever you use, you’ll need about 2 cups of fruit.
- If you can’t find amaretti, substitute almond biscotti.
- To make this up to a day in advance, prep the peach mixture and whipped yogurt. Refrigerate them separately and assemble the parfaits just before serving.
Peach Parfaits with Amaretti & Whipped Greek Yogurt
1½ pound peaches, peeled and sliced
3 tablespoons sugar
¼ teaspoon ground cardamom (or ground cinnamon)
Pinch of salt
¾ cup plain Greek yogurt
¾ cup heavy cream
2 tablespoons maple syrup
½ cup crumbled amaretti cookies (about 6)
Mint sprigs, for garnish (optional)
In a medium bowl, combine the first 4 ingredients. Let stand 15 minutes.
Meanwhile, combine the yogurt, cream and maple syrup in a medium bowl. Beat with a mixer fitted with a whisk attachment 2-3 minutes or until stiff.
Spoon half the peach mixture evenly into each of 6 (6-oz) glasses or ramekins. Top evenly with about half the yogurt mixture. Top evenly with remaining peach mixture and yogurt mixture. Sprinkle evenly with crumbled amaretti. Garnish with mint, if desired.