Yield: 28 servings. 3 cups cream 1 cup sugar 11/2 cups sugar 2 Tbsp. corn syrup 1 cup egg whites 6 cups nectarine purèe (recipe follows) 1/3 cup saturated syrup (recipe follows) 2 Tbsp. orange water NECTARINE PURÈE: flat of ripe white nectarines (about 15) saturated syrup 1 Tbsp. orange flower water SATURATED SYRUP: 1 cup sugar 1/2 cup water AMARETTI: 1 lb. almond paste 11/2 cups sugar 1 tsp. almond extract 4 egg whites (2/3 cup) Whip 3 cups cream ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.