6 parfait glasses
3 large firm but ripe peaches, peeled, pitted, and halved
3 tbsp (45 mL) amaretto liqueur, divided, plus more for drizzling
1 cup (250 mL) whipping (35%) cream, chilled
2 tsp (10 mL) rum
2 cups (500 mL) crushed amaretti cookies
2 cups (500 mL) raspberries, fresh or frozen and thawed
1 1-quart (1 L) container French vanilla ice cream
1/2 cup (125 mL) sliced toasted almonds


Taken from Napoleon’s Everyday Gourmet Grilling.

Place the peach halves in a bowl and pour the amaretto over them. Toss to coat and let sit for 20 to 30 minutes. Preheat the grill to medium high (450˚F/230˚C). Place the peaches, cut side down first, on the grill and leave for at least 2 minutes without touching.  You want grill marks, and if they’re moved too much, they won’t mark.  Once they are tender and marked, remove them from the grill and cut in ½ inch (1 cm) dice. Whip the cream with the rum until stiff peaks form. Place 3 or 4 pieces of peach in the bottom of each of the 6 parfait glasses.  Top with 4 or 5 raspberries and drizzle about 1 tsp (5 mL) of amaretto over the fruit.  Cover with 1 to 2 tbsp (15 to 30 mL) crushed amoretti and some ice cream.  Repeat these steps one more time.  Finish with fruit and amaretti and top with the whipped cream and a few slivered almonds.