Pesche alla Piemontese Stuffed Peaches from Piemonte
- 6 ripe peaches
- 1/3 cup sugar
- 8 Italian macaroons, such as Amaretti di Saronno, crushed
- 1 egg yolk
- 4 tablespoons butter
- Heavy cream, optional
Rinse, halve and stone the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake at 350 degrees for about 45 minutes. Serve hot or cold, with or without heavy cream.
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