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.
Recipe Notes
- 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.
This Plum Compote with Cardamom goes with sweet or savory dishes>>
Peach Parfaits with Amaretti & Whipped Greek Yogurt
Look for firm-ripe peaches--they'll be easy to peel yet still juicy.
Equipment
- 1 vegetable peeler
- 1 knife
- 1 medium bowl
- 1 electric mixer
- 6 ramekins
Ingredients
- 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)
Instructions
- 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.