One of the most classic and classic desserts in the Italian repertoire, from Pimonte: peaches, stuffed with amaretto biscuits mixed with liqueur, then roasted. I prefer not to include the usual cocoa powder in the filling because I feel it takes over the delicate peach flavor, but if you liked the idea, just add a tablespoon to the mixture. I also prefer to roast the peaches before filling them – it makes them ceramic soft, as I like it. Eat it hot.
This lovely dessert also works well with the glamorous peaches we often get here in the UK and this is the most beautiful farewell from the summer.
Piedmont-style roasted peaches
6 peaches (about 200 grams each), ripe but on the solid side, not peeled.
2 egg yolks
1 tablespoon each of amaretto, brandy and rum
Dry Amarit biscuits, about 100 grams, crushed
Preheat the oven to 180 degrees fan.
First cut the peaches in half: if you have problems, cut them round and then rotate the two halves in opposite directions, without crushing them of course.
Remove the stones from them with a spoon and a little knife.
Remove a little from the dough, enough to make the space a little bigger. Aim to remove about one tablespoon of each half, but do not be alarmed by it.
Place these halves on a tray with butter, sprinkle with sugar and bake for about 30-40 minutes, until they are dry, soft but still retaining their shape. Remove from the oven at the end, but do not turn it off.
Meanwhile, slice the remaining two peaches. And cook them, next to the peach pulp, in a pan with a tablespoon of walnut-sized butter until reduced to dry compote. Mash with a fork each large piece.
Transfer to a mixing bowl and allow to cool.
Add the egg yolks, a pinch of salt and the liqueurs.
Now you need to add some crushed amar biscuits needed to get an ointment that you can spread and steep from the cooked halves. I used about 100 grams but you can not be specific: just try to plant a little stuffing on one of the peaches: if it does not remain, you need to add more crushed amaretti.
Fill all the peaches and dot them with chunks of butter
Roast them for about 30 minutes
Eat them hot