Italian baked stuffed peaches

Italian baked stuffed peaches

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

The filling for these peaches is made with amaretti biscuits, the Italian almond macaroons.

Ingredients

Quantity Ingredient
4 large ripe but firm peaches
2 tablespoons sugar
1 egg yolk
30g butter
90g crushed amaretti biscuits
1/4 cup white wine or water

Method

  1. Preheat the oven to 180°C. Halve the peaches and remove the stones – there is no need to skin them. Mix the sugar, egg yolk, butter cut into small pieces and amaretti crumbs in a bowl. Scoop out a little pulp from each peach half, chop finely and mix with the stuffing mixture. Use to stuff each peach half.
  2. Arrange the peaches in a buttered shallow ovenproof dish. Add the white wine or water, making sure the base of the dish is covered. Bake for about 30 minutes or until tender. Serve hot with cream.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again