Pesche alla Piemontese

Baked Peaches from the Piedmont

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Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

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A quick, easy dessert for the height of peach season, after the novelty of the first ripe ones has passed. Very ripe pears are also excellent this way.


  • 6 ripe peaches
  • cup sugar
  • 8 amaretti (Italian macaroons), such as Amaretti di Saronno, crushed
  • 1 large egg yolk
  • 4 tablespoons unsalted butter
  • Heavy whipping cream (optional)


Rinse, halve, and stone the peaches.

Puree 2 of the peach halves in a food processor fitted with the metal blade. Place the puree in a bowl and add the sugar, crushed macaroons, and egg yolk.

Cover each peach half with this filling and place the peach halves in a baking dish greased with about 1 tablespoon of the butter. Sprinkle the remaining butter over the peaches and bake at 350 degrees for about 45 minutes. Serve hot or cold, with or without heavy cream.