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Pesche Ripiene (Stuffed Peaches)

A recipe from the Good Food collection.

Ingredients

Pesche Ripiene (Stuffed Peaches)
Pesche Ripiene (Stuffed Peaches)
6 ripe peaches
60 g amaretti biscuits, crushed
1 egg yolk
2 tablespoons caster sugar
20 g (¼ cup) ground almonds
1 tablespoon amaretto
60 ml (¼ cup) white wine
1 teaspoon caster sugar, extra
20 g unsalted butter

Method

 

  1. Preheat the oven to 180°C (350°F/Gas 4) and lightly grease a 30 × 25 cm ovenproof dish with butter.
  2. Cut each peach in half and carefully remove the stones. Scoop a little of the pulp out from each and combine in a small bowl with the crushed biscuits, egg yolk, caster sugar, ground almonds and amaretto.
  3. Spoon some of the mixture into each peach and place them cut-side-up in the dish. Sprinkle with the white wine and the extra sugar. Put a dot of butter on the top of each and bake for 20–25 minutes, or until golden.

 

Note: When they are in season, you can also use ripe apricots or nectarines for this recipe.

Main ingredient:
Stonefruit
Cuisine:
Italian
Course:
Dessert

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