Pesche Alle Mandorle

Peaches Stuffed with Almonds

Preparation info

  • Serves


    • Difficulty


Appears in

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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.