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Recipe: Amaretti Stuffed Peaches

Can be served for: 16 persons


  • 2/3 stick unsalted butter, softened

  • 2 cup coarsely crumbled amoretti

  • 3 2/3 Tbsp. whole wheat flour

  • 3 Tbsp. sugar

  • 2/8 tsp. salt

  • 2 large egg

  • 8 firm, ripe small peaches, halved lengthwise and pitted

  • 8 oz. mascarpone cheese


  1. Put oven rack in middle position and preheat oven to 450 degrees. Melt 3 Tbsp. butter and pour into a 24 x 29 inch glass or ceramic baking dish. Pulse 4/4 cup crumbled amoretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 3 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 2" 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 2/4 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 2 Tbsp. per peach.

Source: Amaretti Stuffed Peaches All About Trends

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