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Amaretto Peach Parfaits

This beautiful peach dessert makes the kind of impression a cook dreams about. Making the meringues a day ahead speeds up the prep time considerably.—Connie McDowell, Greenwood, Delaware

6 ServingsPrep: 70 min. + standing

Ingredients

4 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
PARFAITS:
5 cups sliced peeled fresh or frozen peaches, thawed
1/4 cup sugar
1 tablespoon plus 1/4 cup Amaretto, divided
1/2 cup cream cheese, softened
1 cup confectioners' sugar
2 cups heavy whipping cream
Optional toppings: toasted flaked coconut and/or sliced almonds

Directions

In a large bowl, beat egg whites and cream of tartar on medium speed
until soft peaks form. Gradually add sugar, 1 tablespoon at a time,
beating on high until stiff glossy peaks form and sugar is
dissolved.
Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined
baking sheets. Bake at 250° for 32-38 minutes or until firm to
the touch. Turn oven off; leave meringues in oven for 1 hour. Remove
from the oven and cool on baking sheets.
In a large bowl, combine the peaches, sugar and 1 tablespoon

2 of 2

Amaretto Peach Parfaits (continued)

Directions (continued)

Amaretto. Cover and refrigerate for at least 30 minutes. In another
bowl, beat cream cheese and confectioners' sugar until smooth. Beat
in cream and remaining Amaretto until thickened.
Crumble two-thirds of the cookies; place 2 tablespoons crushed
cookies in each of six dessert dishes. Layer with half of the
peaches, Amaretto cream and remaining crushed cookies; repeat
layers. Garnish with coconut and/or almonds if desired. Store
leftover cookies in an airtight container.
Yield: 6 servings plus about 1 dozen leftover cookies.

Nutrition Facts: 1 parfait equals 644 calories, 36 g fat (22 g saturated fat), 129 mg cholesterol, 112 mg sodium, 72 g carbohydrate, 2 g fiber, 6 g protein.