Name: Pesche al Forno (Baked Peaches)
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 large peaches; 15 g/½ oz/1 tbsp unsalted butter, softened, plus extra for greasing; 25 g/1 oz/¼ cup blanched almonds, chopped; 50 g/2 oz/¼ cup caster/superfine sugar; 150 ml/¼ pint/⅔ cup Marsala; 12 squares unsweetened cooking chocolate

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This simple peach dessert can be made very successfully with nectarines or even apricots, though it is especially good with the last of the season’s peaches, which are slightly more woolly and therefore able to absorb the wine and the other flavours more easily (and aren’t as pleasant to eat raw as earlier ones).

Ingredients

15 g/½ oz/1 tbsp unsalted butter, softened, plus extra for greasing
6

Method

Preheat the oven to 190°C/375°F/Gas 5 and grease an ovenproof dish. Cut the peaches in half. Remove and discard the stones or pits. Scoop out half of the flesh and transfer to a bowl.