Pesche ripiene (amaretti-filled peaches)

29 Jul

Pesche ripiene

I make these baked peaches every summer without fail. They take only ten minutes to prep, smell wonderful while cooking, and are delicious  warm or cold. I also enjoy the cleverness of adding an edible “pit”. Elizabeth David includes this dish in Italian Food, but my version is based on the recipe in Sundays at Moosewood Restaurant.

Pesche ripiene
(serves 4)

  • 1/2 cup (50g) ground almonds
  • 12 small amaretti biscuits, crushed
  • 2 Tb sugar
  • 1 egg yolk
  • 4 ripe peaches, halved and pitted
  • butter
  • 2 Tb marsala
  1. Preheat the oven to 375°F.
  2. Combine the almonds, amaretti biscuits and sugar.
  3. Stir in the egg yolk to produce a thick, sticky mixture. Form into eight little balls.
  4. Arrange the peach halves, cut side up, in a shallow baking dish. Lightly press a ball into the centre of each peach half, dot with butter and drizzle with marsala.
  5. Bake for 30 minutes, or until the almond mixture is golden and firm. Serve warm or cool with a spoonful of creme fraiche.

Pesche ripiene

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