Italians often do not eat heavy sweets after their meals, but often want something light such as a fruit dish or some biscotti dipped into sweet wine. I had this recipe for many years from my file of recipes collected when we lived in Italy. The recipe actually calls for bitter almonds, but as I cannot find those here in Canada, I use just regular blanched almonds. These tasty stuffed peach halves are best served warm or at room temperature with a light dollop of whipped cream. For best results, choose peaches that are still a bit unripened as you will need to cut them in half and remove the pit which is difficult to accomplish if they are soft and fully ripened.
Deborah Mele 2011
- 4 Firm Fresh Peaches
- 1/4 Cup Blanched Almonds, Lightly Toasted And Finely Ground
- 1/3 Cup Ground Amaretti Cookies
- 2 Teaspoons Sweet Wine
- 1 Egg Yolk
- 2 Tablespoons Unsalted Butter
- Whipped Cream
- Toasted Sliced Almonds
- Preheat the oven to 375 degrees F.
- Cut the peaches in half by cutting along the crease in a circle around the peach then lightly twisting each half in opposite directions.
- Remove the pit, and using a sharp knife and carefully remove a little of the pulp to create a larger cavity in each peach half being careful to leave enough peach around the skin to have a shell to hold the filling.
- Set aside the removed pulp to a bowl and mash with a fork.
- Put the peach halves in a casserole dish large enough to hold them all skin side down.
- Add the almonds, amaretti, egg yolk and sweet wine to the peach pulp and mix well.
- Fill each peach half with a spoonful of the almond mixture filling the cavities.
- Cut a piece of the butter and place on top of the filling in each peach half.
- Bake for about 25 to 30 minutes until the filling is golden brown and the peaches are tender but firm.
- Serve with a dollop of whipped cream and a sprinkling of toasted sliced almonds.