6 cup sliced peaches
1 each whole wheat double pie crust
1/8 cup honey
1/4 cup butter
1/4 cup maple syrup
1/2 tsp arrowroot
1/3 cup amaretto
3 tbsp flour
3 tbsp lemon juice
1/2 tsp nutmeg
Directions
Place peaches in bottom of 9-inch pie crust. In saucepan, heat
together honey, butter, and maple syrup until just melted. Stir in
arrowroot; mixture will thicken. Add Amaretto, flour, lemon juice and
nutmeg. Pour liquid over peaches. Cover with top pie crust. Seal
edges and cut small holes in top crust. Bake at 350 degrees for 60
minutes or until pie is golden brown and bubbling at holes. Serves 6
Servings: 6 servings
Amaretto Peach Pie Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Dessert; Fruit; Peach
The History of Recipes
We can track the history of written recipes way back into history, in fact as far back as the ancient Egyptians, and maybe even further. Interesting though that is, sadly, these early cook books were just very basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to food historians are some ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he recounts how the ancient Romans were skilled in the use of many different aromatic flavors, including some familiar names for example basil, rue and parsley. Later on, there were some interesting books which date from the 1300s - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of food enjoyed by the nobility of those days. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new foods and tastes prompted a surge in publications on food, most of which still exist in private libraries. For the next few years, the upper-class families of the West strove to offer the most exotic banquets, and because of this chefs and their recipes could command a high salary. However, it wasn`t until the 1800s that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and writing down recipes common in their social group. By the advent of the twentieth century, cookery publications were greatly in demand mostly due to higher levels of literacy, increased leisure time and having more money to spend. The introduction of the TV brings us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Amaretto Peach Pie recipe.
