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Amaretti-Stuffed Peaches |
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Serves: 4
Print this Recipe
(Pesche al Forno)
Category: Fruit Desserts
This is a favorite dessert from Piedmont. Serve it drizzled with heavy cream or topped with a scoop of ice cream.
8 medium peaches, not too ripe
8 amaretti cookies
2 tablespoons softened unsalted butter
2 tablespoons sugar
1 large egg
1 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a baking dish large enough to hold the peach halves in a single layer.
2 Place the amaretti cookies in a plastic bag and crush them gently with a heavy object, such as a rolling pin. You should have about 1/2 cup. In a medium bowl, mix together the butter and sugar and stir in the crumbs.
3 Following the line around the peaches, cut them in half and remove the pits. With a grapefruit spoon or a melon baller, scoop out a little of the peach flesh from the center to widen the opening and add it to the crumb mixture. Stir the egg into the mixture.
4 Arrange the peach halves cut sides up in the dish. Spoon some of the crumb mixture into each peach half.
5 Bake 1 hour or until the peaches are tender. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Amaretti-Stuffed Peaches comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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