Recipe courtesy of Nick Malgieri

Pesche alla Piemontese Stuffed Peaches from Piemonte

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  • 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.

Pesche alla Piemontese: Stuffed Peaches from Piemonte

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