Ingredients
| 1-1/2 lb | Ontario peaches (about 6), peeled, pit and cut into slices | 750 g |
| 1 cup | Sugar | 250 ml |
| 3 tbsp | Lemon juice | 45 ml |
| 1/4 cup | Amaretto liqueur | 50 ml |
| 1 tbsp | Powdered gelatine (one envelope) | 15 ml |
| 1 cup | Cream 35% | 250 ml |
| 1/2 tsp | Almond extract | 2 ml |
| Strawberries or rasberries for garnish |
Directions
In a sauce pan at medium heat, combine sugar, lemon juice and peaches and cook for 15 minutes, until peaches are soft and tender. Remove from heat.
In a small bowl, pour Amaretto and sprinkle with gelatine. Let swell for 10 minutes. Add the gelatine mixture to the peaches in the sauce pan and stir for one minute until gelatine is completely dissolved. Let peach mixture cool to room temperature.
In a medium bowl, whisk cream and almond extract until firm.
In a blender, puree peach mixture. Add puree to whip cream and mix well. Divide into 10 ramekins and refrigerate for at least 2 hours before serving. Garnish with a strawberry or a few raspberries and a dollop of whipped cream, if desired.
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