Pesche Ripiene

Stuffed Peaches


  • 6 large peaches, not too ripe
  • 4 small sponge fingers or sponge cakes (as they are made somewhat large in England 2 or even 1 will be sufficient)
  • 2 ozs. of sweet almonds, including 3 bitter almonds
  • 1 strip of candied peel, either lemon or orange, sugar, and ½ a glass of white wine.


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 look whole, put them on a baking sheet, pour the wine over them, sprinkle freely with sugar, and cook in a moderate oven for about 10 minutes or longer, till the sugar has formed a nice crust over them. These can be served either hot or cold.