Pesche Ripiene

• 6 large peaches, not too ripe
• 4 small sponge fingers or sponge cakes (as they are made somewhat large in England 2 or even

Cut the peaches in half, remove the stone, and a little of the pulp so as to make more room for the stuffing. Pound the almonds in a mortar with a little sugar, then put them in a basin, add the peach pulp, the finely chopped sponge cake and the candied peel, also finely chopped. Fill the peaches with the mixture, then put the two halves of each peach together, so that they loo