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Pesche alla Piemontese

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.  Works well with plums and nectarines too.

Ingredients: for 4 people
4 peaches or nectarines, or 12 plums, halved and pitted, skins left on
4-6 amaretti biscuits
2 tablespoons ground almonds
40g light brown muscovado sugar
2 teaspoons good quality cocoa powder
25g unsalted butter

How to make Pesche alla Piemontese…….WASH YOUR HANDS

  1. Preheat the oven to 200oc/gas 6.
  2. Use a teaspoon to scoop out some of the flesh around where the pit or stone sat to give you more room to stuff the peach.  Place the extra flesh into a mixing bowl
  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 bowl of the food processor along with the ground almonds, sugar, cocoa powder and the butter, whizz it to a paste.
  5. Stuff the hollow in the peaches, nectarines or plums with the almond mixture.
  6. Bake for 20-25 minutes until the fruit has softened.  Serve at room temperature with mascarpone cheese or ice cream.

If you have any of the almond mixture left over, roll it into balls and bake for 5-6 minutes, they’re lovely as little biscuits.