Pesche Ripiene con Amaretti

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Amaretti-stuffed Baked Peaches

  Serves 4-People


  • 4 large ripe Peaches
  • 40 g unsalted Butter, softened
  • 50 g coarsely crumbled Amaretti
  • 2 tbsp Sugar
  • 1 pinch of Salt
  • 1 small Egg Yolk
  • 1 pinch Cacao Powder


  • Preheat oven to 350 F
  • Melt 2 tbsp butter and pour into a baking dish
  • Wash peaches in cold water, dry and cut in half lengthwise, remove pits
  • Deepen the cavity of the peaches by removing some of the pulp and a spoon, reserve pulp
  • In a bowl add the pulp with the sugar, cacao, remaining butter and crumbled Amaretti
  • Mixture should be crumbly; add the egg yolk and combine
  • Fill the cavities of the peaches and place them in the buttered baking dish
  • Bake for 30 to 40 minutes
  • Serve warm or cold, on own or with whipping cream, and/or blueberry sauce or seasonal berries