Pesche Alle Mandorle

Peaches Stuffed with Almonds

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

These always remind me of Italy, especially if I serve them with zabaglione. Wait for the perfect aromatic peaches of late summer for this dish: freestones are the easiest to work with as you need a pretty good-size cavity to get in the maximum amount of filling. The peaches can be stuffed ahead and refrigerated for up to 6 hours before baking.