Peaches stuffed with amaretti, almonds and chocolate
Published on 24 July 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A summer classic, served cold or warm, perhaps with ice cream. Also suitable for an air fryer.
INGREDIENTS FOR 4 PEOPLE
4 LARGE PEACHES
50 G AMARETTI
50 G ALMONDS
50 G DARK CHOCOLATE
40 G SUGAR
MARSALA, OPTIONAL
BUTTER
I wash, halve and stone peaches.
Mine had attached stones, so I cut around with a knife.
I widen cavities with a scoop, collecting flesh in a bowl.
I add sugar.
Then roughly chopped chocolate.
Then hand-crumbled amaretti.
Then knife-chopped almonds.
I combine thoroughly.
I fill peach cavities and place on wet, wrung-out parchment in a tray.
I add butter pieces on each and in the tray, optional Marsala underneath, and bake at 180°C about 35 minutes.
Halfway through, I baste with pan juices. I serve warm.
INGREDIENTS FOR 4 PEOPLE
4 LARGE PEACHES
50 G AMARETTI
50 G ALMONDS
50 G DARK CHOCOLATE
40 G SUGAR
MARSALA, OPTIONAL
BUTTER
I wash, halve and stone peaches.
Mine had attached stones, so I cut around with a knife.
I widen cavities with a scoop, collecting flesh in a bowl.
I add sugar.
Then roughly chopped chocolate.
Then hand-crumbled amaretti.
Then knife-chopped almonds.
I combine thoroughly.
I fill peach cavities and place on wet, wrung-out parchment in a tray.
I add butter pieces on each and in the tray, optional Marsala underneath, and bake at 180°C about 35 minutes.
Halfway through, I baste with pan juices. I serve warm.
Original source: https://incucinaconlilly.com/2014/07/24/pesche-ripiene-amaretti-mandorle-cioccolato/
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