Pesche Ripiene

Ingredients

Instructions

1. 1

   Preheat the oven to 200C. Lightly grease a small baking dish with a little extra butter. Wash and dry the peaches.

2. 2

   Halve the peaches lengthwise and remove the stones. With a teaspoon, scoop out a little extra flesh from the centre of each half to create room for filling, taking care not to pierce the skins. Finely chop the scooped peach flesh.

3. 3

   Crush the amaretti into coarse crumbs. In a bowl, mix them with the chopped peach flesh, dark chocolate, ground almonds, egg yolk, cocoa powder, and 10 g of the caster sugar. Stir until the mixture is evenly combined and moist; it should hold together loosely when pressed.

4. 4

   Arrange the peach halves cut-side up in the prepared dish. Divide the filling among them, mounding it slightly. Dot the tops with the 20 g butter and sprinkle over the remaining 5 g caster sugar for better browning.

5. 5

   Bake for 18-20 minutes, until the peaches are tender when pierced with the tip of a knife and the filling is set, fragrant, and lightly crisp on top. If your peaches are very ripe, start checking at 15 minutes to avoid collapse.

6. 6

   Let the peaches rest for 5 minutes so the filling firms slightly and the juices settle. Serve warm, spooning any buttery peach juices from the dish over the top.

Nutrition per serving

Notes

• •Choose peaches that are fragrant but still firm; overly soft fruit can become mushy before the filling browns.
• •If you prefer, replace the dark chocolate with the same weight of chocolate chips for easier preparation.
• •These are excellent on their own or served with a spoonful of lightly whipped cream or vanilla gelato.
• •For a more pronounced almond aroma, a few drops of almond extract can be added to the filling, but it is optional.

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