Baked Peaches with Amaretti and Cocoa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Peaches are abundant in the area around Piacenza. My mom's mother, Nonna Stella, used to use them in this traditional dish during the months when the peaches were at their best. In fact, my mom likes to tell me how, when she was pregnant, she ate them nonstop. The peaches should be very ripe and juicy. If they're not so juicy, you may need to chop an extra peach half for the filling, to add a little moisture. Make amaretti crumbs by pulsing the cookies in a food processor, or putting them in a resealable plastic bag, and crushing them with a rolling pin or a meat mallet. Ingredients:
unsalted butter, for the baking dish |
4 ripe peaches, washed and patted dry |
5 tablespoons crushed amaretti cookies (about 2 ounces) |
1 large egg yolk |
1/2 teaspoon cocoa powder |
1/4 cup dry white wine, such as pinot grigio |
whipped cream, for serving (optional) |
Directions:
1. Butter a baking dish large enough to hold 8 peach halves in a single layer.
2. Cut the peaches in half with a small knife and remove the pits. Cut off the peel in strips. Place the peach halves in the baking dish as you finish peeling them.
3. Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling.
4. Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.
5. Preheat the oven to 350°F and center a rack in the oven. Divide the filling among the peach halves. Pour the wine into the dish around the peaches. Bake 30 to 35 minutes or until a thin crust forms on the filling. Let cool to room temperature or refrigerate until chilled. Serve with whipped cream, if you like.
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