697. Pesche Ripiene

Stuffed Peaches

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 6 large peaches, barely ripe
  • 4 small ladyfingers
  • 80 grams (about 2-⅔

Method

Slice the peaches in half. Remove the stones and, with the tip of a knife, enlarge the resulting cavities somewhat. Mix the pulp you have removed with the almonds, blanched in advance, and grind the mixture very finely in a mortar with 50 grams (about 1-⅔ ounces) of powdered sugar. Then add the ladyfingers (crumbled) and, lastly, the candied fruit, diced very small. This is the stuffing which y