This Italian baked stuffed peaches simple dessert is a Piedmont specialty.
It also has many variations ranging from pure and simple to quite elaborate.
The basic recipe is given with several complementing variations.
- 6 large peaches ripe but firm
- 3 oz. amaretti
- 4 T. unsalted butter plus 2 T. to butter the pan
- 1 egg yolk
- 4 T. sugar
- 1 glass Moscato d’Asti or any other sweet white wine
Wash and dry the peaches. Divide them carefully in half and remove the pits. With a teaspoon slightly enlarge the hole left by the pits. Reserve the peach pulp.
Butter a baking dish and arrange the 12 peach halves in it.
Crush the amaretti and mix with the butter, egg, reserved peach pulp and sugar. Put an equal amount of this mixture into each peach half. Pour the sweet white wine into the pan around the peaches. Place the baking dish in the preheated oven and bake for about 40 min. Transfer to a serving dish and serve hot or cold.
1 – after 20 min. of cooking add 1 tsp. brandy to each peach half and return to the oven to finish cooking
2 – substitute toasted lady fingers (savoiardi) for the amaretti
3 – add chopped or ground toasted almonds or hazelnuts to the filling
4 – garnish with: whipped cream, natural or flavored; zabaione; cold zabaione mixed with whipped cream; custard sauce; toasted almonds; warm currant or other jelly