Serves 4
4 large, ripe peaches, peeled (if desired) and diced (about 4 cups)
1 tablespoon lemon juice
Forginger syrup:
5 tablespoons sugar
2/3 cup water
3 tablespoons minced ginger root
For cannoli cream:
1/2 cup mascarpone cheese (see Note)
2/3 cup ricotta cheese
2 teaspoons sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
8 amaretti cookies, crushed
1 ounce crystallized ginger, finely chopped (about 1/4 cup)
In a medium bowl, toss peaches with lemon juice. Place in the refrigerator while making the ginger syrup.
To make ginger syrup: Bring 5 tablespoons sugar, water and ginger to boil in small saucepan, stirring constantly. Remove from heat. Cover and allow to steep for 20 minutes. Pour through fine sieve into glass measuring cup, pressing on solids to extract as much liquid as possible. Allow to cool slightly. (Ginger syrup can be made ahead and stored in a covered glass jar for several days in refrigerator.) Pour syrup over peaches. Toss to coat and return to refrigerator for at least 1 hour or up to 3 hours.
To make cannoli cream: In the bowl of an electric mixer (or by hand, using a wooden spoon), beat together mascarpone, ricotta, 2 teaspoons sugar, milk and vanilla until very well blended, about 2 minutes.
To assemble: Drain peaches. (Syrup can be reserved, if desired, to flavor lemonade or iced tea.)
Fill each glass with the following layers: 3 tablespoons ginger peaches, 2 tablespoons cannoli cream, 1 tablespoon amaretti, 1 teaspoon crystallized ginger, 3 tablespoons peaches, 2 tablespoons cannoli cream and top with 2 teaspoons crystallized ginger. Serve immediately or keep refrigerated for up to 1 hour.
Note: Mascarpone, an Italian cream cheese, can be found in the dairy section of many supermarkets.
© HWS, 2004