Pesche de Prato con Salsa de Mango (Prato Peaches with Mango Sauce)

Ingredients

In this adaptation, the traditional Pesche di Prato recipe is transformed by incorporating Salvadoran flavors. The original Italian recipe typically uses peaches, amaretto, and cream, while the Salvadoran twist introduces a vibrant mango sauce with a touch of chili for a hint of spice. This fusion of flavors adds a unique twist to the classic Italian dessert, creating a delightful blend of sweet and tangy tastes. We alse have the original recipe for Pesche di Prato, so you can check it out.

• 4 Prato peaches 4 Prato peaches
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons amaretto liqueur 2 tablespoons amaretto liqueur
• 1/4 cup crushed amaretti cookies 1/4 cup crushed amaretti cookies
• 2 ripe Salvadoran mangoes 2 ripe Salvadoran mangoes
• Juice of 1 lime Juice of 1 lime
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 29g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Cut the Prato peaches in half and remove the pits.
2. 2.
   In a mixing bowl, whip the heavy cream until soft peaks form. Add the amaretto liqueur and continue whipping until stiff peaks form.
3. 3.
   Gently fold in the crushed amaretti cookies into the whipped cream mixture.
4. 4.
   Fill each peach half with the amaretto cream mixture and refrigerate for at least 30 minutes.
5. 5.
   Meanwhile, peel and dice the Salvadoran mangoes. Place them in a blender along with the lime juice and chili powder. Blend until smooth.
6. 6.
   Pour the mango sauce over the chilled peach halves just before serving.

Treat your ingredients with care...

• Prato peaches — Choose ripe and fragrant peaches for the best flavor and texture.
• Amaretto liqueur — If you prefer a non-alcoholic version, you can substitute almond extract for the amaretto.
• Salvadoran mangoes — Look for ripe mangoes that are slightly soft to the touch and have a sweet aroma.
• Chili powder — Adjust the amount of chili powder according to your preference for spiciness.
• Amaretti cookies — If you can't find amaretti cookies, you can substitute with crushed almond biscotti or graham crackers.

Tips & Tricks

• For an extra touch of elegance, garnish each peach half with a mint leaf before serving.
• If you prefer a smoother texture for the mango sauce, strain it through a fine-mesh sieve after blending.
• Serve the Pesche di Prato con Salsa de Mango chilled for a refreshing dessert experience.
• Experiment with different types of peaches or nectarines for a variation in flavor.
• Drizzle a little honey over the filled peach halves for added sweetness, if desired.

Serving advice

Serve the Pesche di Prato con Salsa de Mango as a delightful dessert after a delicious Salvadoran meal. Place each filled peach half on a dessert plate and generously drizzle the mango sauce over them. Garnish with a mint leaf for an elegant presentation.

Presentation advice

To create an appealing presentation, arrange the filled peach halves on a platter with the mango sauce served in a small bowl on the side. Sprinkle some crushed amaretti cookies over the peaches for an added touch of texture and visual appeal.