Recipe courtesy of Nick Malgieri

Pesche alla Piemontese Stuffed Peaches from Piemonte

  • Level: Easy
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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


  1. 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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