These baked peaches stuffed with Amaretti dry biscuits and cocoa are a typical Piedmontese delicacy perfect as snack or dessert.
Serves 2-3, Preparation 10 min, Cooking 30-40 min
- 2 slightly ripe but still firm peaches
- a tablespoon of sifted bitter cocoa powder
- about 10-12 dry Amaretti biscuits, crumbled up
- 1 tablespoon sweet Marsala liquor, optional
- 1 egg yolk
- sugar, to taste
- a few flakes of unsalted butter
Preheat the oven to 180 C.
Halve the peaches, remove the stone and hollow out the flesh by placing it in a bowl, mash it with a fork.
Crumble the Amaretti coarsely with your hands and place them in the bowl with mashed peach flesh, add the egg yolk, a tablespoon of sugar – add more according to your taste – the sifted cocoa and a dash of sweet Marsala.
Stir, if the mixture is too liquid add more crumbled Amaretti.
Place the emptied peaches in a baking dish lined with parchment paper, fill each peach with the mixture, add a few knobs of butter on each.
Bake in the static pre-heated oven about 30 to 40 minutes.
Take them out of the oven, allow to cool down a bit, serve.