Pesche al Forno

Baked Peaches

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.


  • 6 large peaches of the variety which will split in half quite easily
  • 6 amaretti cookies, crumbled fine
  • 1 tablespoons unsalted butter, plus extra for greasing
  • ΒΌ cup granulated sugar
  • 3 tablespoons chopped, blanched almonds
  • β…” cup dessert wine


  1. Preheat the oven to 375Β°F. Cut the peaches in half. Remove the pit and scoop out about half of the flesh.
  2. Mash the removed flesh with the crumbled amaretti cookies, the butter, sugar, and almonds. Dampen this mixture with a little wine, just enough to make a sticky texture. Fill all the peaches evenly with the mixture.
  3. Arrange the peaches in a greased ovenproof dish and surround with the remaining wine.
  4. Cover loosely with foil and bake in the oven for about 30 minutes, basting occasionally, until the peaches are tender.
  5. Remove the foil and increase the heat of the oven for a few minutes to turn the tops of the peaches slightly crisp. Alternatively, place under a hot broiler for about 5 minutes. Serve hot or cold.

Serving Suggestion

Delicious with mascarpone cheese, cream, zabaglione, or ice cream, although my favorite accompaniment is a scoop of peach sorbet.