Description
Simple beauty and deliciousness is what makes this recipe from Emiko Davies a keeper.
Ingredients
Scale
- 7 peaches
- 2 tbs sugar
- 1 tbs butter, plus extra for greasing
- 5 amaretti biscuits, crushed
- 1 egg yolk
- Some shaved or grated dark or milk chocolate
Instructions
- Cut 6 of the peaches in half, removing the pits and scooping out some extra pulp from each half to combine with the filling. Add this extra pulp to the mashed or chopped pulp of the last peach together with the rest of the ingredients and mix well. Place the peach halves face up in a well-buttered baking dish and fill the halves with the amaretti and pulp mixture. Bake in a moderate oven (180°C) for about 1 hour or until the peaches are cooked through and browned on top.
- Serve hot or tepid, with a grating of dark or milk chocolate over the top. It would go down nicely with with a glass of Moscato.
Notes
None of the historical recipes I found specified whether to use yellow or white peaches. I chose ripe yellow peaches, but I think as long as they are delicious you could use either. I also think that if you have delicious, sweet peaches, and good quality amaretti you really don’t need the sugar in this recipe.
- Prep Time: 20 mins
- Cook Time: 1 hour