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Italian Stuffed Peaches or Plums

Deliciously ripe peaches stuffed with amaretti biscuits and almonds and baked until juicy.  This works with ripe peaches or unripe ones, just cook the unripe peaches for a little longer until softened.  Plums work just as well, double the quantity of plums as they’re usually smaller

stuffed peaches small

Ingredients: for 4 people
4 peaches or nectarines, halved and pitted, skins left on
4-6 amaretti biscuits
2 tablespoons ground almonds
40g light muscovado sugar
2 teaspoons Divine or other good quality cocoa powder
25g unsalted butter, softened
2 tablespoons moscato wine or amaretto liqueur (optional)

  1. Preheat the oven to 200oc/gas mark 6.
  2. Use a teaspoon to scoop the pit or stone.
  3. Grease a deep-sided baking dish and place the peaches, cut side up, in a single layer in the dish.
  4. Crumble up the biscuits and add to the mixing bowl along with the almonds, sugar, cocoa powder, softened butter and 2 tablespoons of wine or liqueur if using, mix well until it forms a paste. If you have a mini food processor your can put the rest of the ingredients in this and whizz it to a paste.
  5. Stuff the hollow in the peaches with the almond mixture
  6. Bake for 20-25 minutes until softened.  AGA – start off in the roasting oven for 10 minutes with the shelf on the oven floor then transfer to the simmering oven for 20-25 minutes until the fruits is soft.  Serve at room temperature with mascarpone cheese or ice cream.