Pesche agli Amaretti
Peel the peaches, cut them in half and remove the pits; make the hole a little bigger by removing some of the pulp (keep it on the side).
Crush the amarettos and put them in a bowl together with most of the sugar, the ground almonds, the cocoa, and the peach pulp you kept on the side.
Mix well and fill the peach holes with it.
Grease with butter a baking pan, lay the peaches, sprinkle with the white wine, the sugar, and put a little bit of butter on top of each.
Warm up the oven to 392°F (200°C) and bake for half an hour.
- 6 peaches
- 50 g Amaretti cookies
- 1 glass of sweet white wine (Moscato)
- 1 spoon of bitter cocoa
- 50 g sugar
- a handful of almonds (peeled)
From a Piedmontese recipe book.