Amaretti Stuffed Peaches

Save Recipe
  • Yield: 16 servings
Share This Recipe

Ingredients

Directions

  1. Put oven rack in middle position and preheat oven to 350 degrees. Melt 2 Tbsp. butter and pour into a 13 x 19 inch glass or ceramic baking dish. Pulse 3/4 cup crumbled amoretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 Tbsp. butter. Blend until butter is incorporated, then add egg and blend until smooth. 
  2. Scoop out just enough peach pulp from center of each peach half with a melon ball cutter or small spoon to create a 1" deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amoretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temp. 
  3. Wisk mascarpone with a few tablespoons of milk until it reaches a consistency suitable to dollop on peaches. Spoon on 1 Tbsp. per peach.
Grilled Peach Shortcakes
PREMIUM
Erin Jeanne McDowell

Grilled Peach Shortcakes

25m Easy 95%
CLASS
Burrata with Grilled Peaches
PREMIUM
10m Easy 99%
CLASS
Peach Blueberry Pie
PREMIUM
Dorie Greenspan

Peach Blueberry Pie

23m Intermediate 100%
CLASS
Bourbon Peach Smash
PREMIUM
James Briscione

Bourbon Peach Smash

12m Easy 100%
CLASS