There’s nothing like fresh Michigan peaches in the summer…especially if you’re making a dessert. This treat is quick and easy and you don’t need the oven on for long, which is always good on hot days. I’ve been looking for a dessert to try that would include the Amaretti cookies I bought on my latest trip to World Market, so these stuffed peaches were perfect. I must confess, we shared one as a pre-dinner snack tonight.
Pesche Scaligere (Stuffed Peaches with Almonds)
Credit: La Cucina: The Regional Cooking of Italy by The Italian Academy of Cuisine
This recipe is typical of Verona.
8 firm (but not too firm), yellow peaches
3 tablespoons unsalted butter
3/4 cup blanched almonds, toasted and finely chopped
10 amaretti, crumbled and ground
1 tablespoon grappa (I substituted pure vanilla extract)
1/2 cup sugar
1/3 cup honey
1. Preheat the oven to 350 degrees F. Peel the peaches, cut them in half, and remove the pits.
2. Butter a baking sheet and arrange the peach halves across it.
3. Meanwhile prepare the filling by combining the almonds with the amaretti, grappa (I substituted pure vanilla extract), sugar, and honey.
4. Fill the peach halves with this mixture and put them in the oven. Bake for at least 2 minutes according to the size of the peaches.
5. Serve the peaches at room temperature, perhaps with whipped cream on the side.