Baked Stuffed Peaches

Name: Baked Stuffed Peaches (Pesche Ripiene al Forno)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 ripe yellow or white peaches; 2 tbsp unsweetened cocoa powder; 4 macaroon biscuits (amaretti), crumbled; 4 macaroon biscuits (amaretti), crumbled; 2 egg yolks; 3 tbsp caster sugar, plus 2-3 drops vanilla essence, or 2 tbsp vanilla sugar; 3 tbsp caster sugar, plus 2-3 drops vanilla essence, or 2 tbsp vanilla sugar; 3 tbsp caster sugar, plus 2-3 drops vanilla essence, or 2 tbsp vanilla sugar; 1 tbsp pine nuts; 100 ml (3½ fl oz) whipping cream

Pesche Ripiene al Forno

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘A typical recipe from Piedmont where peaches grow in abundance. You will need those lovely big ripe peaches with the yellow or white flesh (or you could use nectarines). This dish can be made well in advance as baked peaches are excellent cold, but not straight from the fridge.’

Ingredients

4 ripe yellow or white peaches
2 tbsp unsweetened cocoa powder
4 macaroon biscuits

Europe
Italy
Piedmont
Dessert
Mediterranean
Vegetarian

Method

Preheat the oven to 200°C/400°F/Gas 6.

Cut the peaches in two and remove the stones. Scoop out some of the flesh from the middle of the peaches to make room for the filling. Mix the cocoa with the biscuits, egg yolks, 2 tbsp of the sugar, the vanilla and pine nuts, blending wel