Italian baked peaches stuffed with amaretti biscuits and cocoa is a classic dessert from Piedmont in northwest Italy. Rich, fragrant and wonderfully simple, they are perfect as a light pudding or an indulgent afternoon treat.

A Brief History of This Piedmontese Dessert

Known locally as Pesche Ripiene, this traditional recipe originates from the rural countryside of Piedmont, where ripe summer peaches were abundant. Farmers would combine leftover ingredients such as amaretti biscuits, cocoa, and eggs to create a rich filling.

Amaretti — crisp almond biscuits — are a staple in northern Italian baking and give the dish its signature aroma. Over time, this humble recipe became a beloved regional speciality, often served during family gatherings and late-summer meals.

Serves 2-3, Preparation 10 min, Cooking 30-40 min

  • 2 firm peaches
  • 1 tbsp (1 tablespoon) unsweetened cocoa powder
  • 10–12 dry Amaretti biscuits (about ½–¾ cup crushed)
  • 1 tbsp (1 tablespoon / 15 ml) sweet Marsala wine (optional)
  • 1 large egg yolk
  • 1–2 tbsp (1–2 tablespoons / 12–25 g) sugar, to taste
  • 1–2 tsp (1–2 teaspoons / 5–10 g) unsalted butter

Method

1.Preheat the oven to 180°C (350°F), Gas Mark 4.

2.Prepare the peaches
Cut the peaches in half, remove the stones, and carefully scoop out some of the flesh into a bowl. Mash the flesh with a fork.

3.Make the filling
Add the crumbled amaretti biscuits to the mashed peach. Stir in the egg yolk, cocoa powder, sugar, and a splash of Marsala wine (if using).
Mix well until combined. If the mixture seems too soft, add more crushed amaretti biscuits.

4.Fill the peaches
Arrange the hollowed peach halves in a baking dish lined with parchment paper. Spoon the filling into each cavity and top with small knobs of butter.

5.Bake
Bake in a preheated static oven for 30–40 minutes, until the peaches are tender and the tops slightly caramelised.

6.Serve
Remove from the oven and allow to cool slightly before serving. Best enjoyed your stuffed peaches with amaretti and cocoa warm or at room temperature.

 

 

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