Description
These stuffed peaches, inspired by traditional Italian recipes, are filled with a delightful mixture of amaretti biscuits and peach pulp, then baked to perfection and topped with chocolate shavings.
Ingredients
Scale
- 7 ripe peaches
- 2 tablespoons sugar
- 1 tablespoon butter, plus extra for greasing
- 5 amaretti biscuits, crushed
- 1 egg yolk
- Shaved or grated dark or milk chocolate, for serving
- 2 tablespoons cocoa powder (optional, as per Nonna Genia's recipe)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with butter.
- Cut 6 of the peaches in half and remove the pits. Scoop out a small amount of pulp from each half, leaving a small cavity for the filling. Reserve the scooped pulp.
- Chop or mash the pulp of the remaining peach and combine it with the reserved pulp from the halved peaches.
- In a bowl, mix the peach pulp with crushed amaretti biscuits, sugar, egg yolk, and cocoa powder if using. Stir until well combined.
- Fill each peach cavity with the mixture, mounding it slightly.
- Place the stuffed peaches in the prepared baking dish. Dot each peach with a small amount of butter.
- Bake in the preheated oven for about 1 hour, or until the peaches are tender and the filling is golden.
- Remove from the oven and let cool slightly. Serve warm or at room temperature, with a grating of chocolate on top.
Notes
You can use either yellow or white peaches, depending on your preference. The addition of cocoa powder in the filling is optional but adds a rich flavor. Serve the peaches warm or at room temperature for the best taste. This dish is gluten-free and perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed peach
- Calories: 180
- Sugar: 24
- Sodium: 20
- Fat: 7
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
- Cholesterol: 25