If peaches are not available, this recipe works equally well with nectarines or very large plums. The firmer the fruit, the easier it will be to pit and fill, although the fruit may taste slightly sour. At the very end of the peach season, when they tend to be very woolly they are best used for cooking in a recipe such as this or in a tart.
Delicious with mascarpone cheese, cream, zabaglione, or ice cream, although my favorite accompaniment is a scoop of peach sorbet.
© 2008 Valentina Harris. All rights reserved.