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Kathy Bechtel
Course Dessert
Cuisine Italian


  • 2 lbs. ripe yellow peaches
  • 12 – 14 amaretti
  • 1/2 cup toasted blanched almonds
  • 1/4 cup sugar
  • 1 cup heavy cream
  • 3 large egg whites
  • 1/4 cup sugar
  • 1/2 teaspoon sea salt


  • Line a loaf pan with plastic wrap.
  • Peel and pit the peaches, quarter them, and put them in a food processor with the amaretti and toasted almonds. Puree until smooth, about 2 minutes.
  • In a large bowl, whip cream to medium peaks, set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat together the egg whites, sugar and sea salt to stiff peaks. Using a rubber spatula, gently fold the egg mixture into the whipped cream.
  • Pour the peach mixture into a bowl and fold in the whipped cream and the egg whites. Pour into the loaf pan and freeze for at least 4 hours.
  • Turn out onto a serving plate, remove the plastic wrap. Cut into inch wide slices and serve immediately, garnished with toasted almonds, peach slices and whipped cream.