Baked Stuffed Peaches with Amaretti

Name: Baked Stuffed Peaches with Amaretti
Total time: 50 min
Yield: 4
Cuisine: Piedmontese
Ingredients: 3 Yellow peaches; 60 g Amaretti biscuits; 15 g Unsweetened cocoa powder; 1 Egg yolk; 10 g Sugar; 10 g Marsala wine; 15 g Butter; Amaretti, to finish; Fresh mint

Piedmont's end-of-summer dessert: yellow peaches hollowed out, refilled with their own flesh mashed into crushed amaretti, cocoa and a spoon of Marsala, then baked until the edges caramelise.

Источник

Автор рецепта Buon'Idea · 🏠 Домашняя кухня · The house byline used on some recipes published by fattoincasadabenedetta.it. It is a brand name, not a person, so no individual cook is credited here.

Fatto in Casa da Benedetta (published under the house byline "Buon'Idea") — The page credits "Buon'Idea", a brand byline used by the site, rather than Benedetta Rossi personally — so no individual cook is named here. Amounts and the 4-serving yield are as published; the step prose is written for this book.

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⏱ 50 мин🍽 4 порций🇮🇹 Италия

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Приготовление

Heat the oven to 180°C fan and line the base of a baking dish with a sheet of baking paper.
Wash the 3 peaches, cut each one in half around the stone and twist the halves apart. Lift out the stones.
💡 If the halves won't twist apart, the peach is a clingstone variety — cut the flesh off the stone in wedges instead and hollow the halves later.
With a teaspoon, scoop a shallow hollow out of each half and drop the scooped flesh into a bowl. Leave a wall about 1 cm thick all round.
💡 Don't dig too deep. A thin-walled peach half tears while you fill it and slumps sideways in the oven.
Blitz the 60 g of amaretti to a fine sand in a food processor, or seal them in a bag and crush them with a rolling pin.
Tip the amaretti crumbs into the bowl with the peach flesh.
Add the 15 g of cocoa, the 10 g of sugar, the egg yolk and the 10 g of Marsala.
💡 Use unsweetened cocoa, not drinking chocolate. Sweetened powder pushes the filling into sickly territory once the peaches release their own sugar.
Mash and stir everything with a fork for about a minute, until you have one even, dark, spoonable paste with no dry cocoa left.
Sit the 6 peach halves in the lined dish, cut side up, close enough that they hold each other steady.
Spoon the filling into each hollow, heaping it slightly — it settles rather than spreads as it bakes.
Break the 15 g of butter into small flakes and dot them over each mound of filling and around the base of the dish.
💡 The butter on the base is what caramelises the juices that run out — without it the dish goes dry and the sugars just scorch.
Bake for 30–35 minutes at 180°C fan. They are done when the peaches give easily to the tip of a knife and the edges have gone glossy and lightly caramelised.
Take the dish out and leave the peaches to cool completely, at least 40 minutes. The filling firms up as it drops to room temperature.
💡 This is a cold dessert in Piedmont, and it is genuinely better that way — hot, the filling is loose and the Marsala tastes raw.
Crumble a few more amaretti over the top, add a couple of mint leaves to each and serve at room temperature or straight from the fridge.

💡 Советы

The commonest beginner mistake is choosing peaches that are too ripe. A peach soft enough to eat over the sink turns to pulp in a 30-minute oven — pick ones that still resist a thumb.
Substitution: with no Marsala, use the same weight of sweet sherry, Vin Santo or rum. For an alcohol-free version use strong cold coffee — it plays the same bittersweet role against the cocoa.
Amaretti are almond biscuits, so this dessert is not nut-free. Crushed digestive biscuits plus a few drops of almond extract get close if you need to avoid them — check the extract is nut-free too.
They keep covered in the fridge for 2 days and the filling only gets denser and fudgier — this is a good dessert to make the morning before.