Amaretti-Stuffed Peaches
From the kitchen of CarlySoft peaches stuffed with almond macaroon crumble, baked until the filling turns golden and the fruit collapses into sweetness. Top with a spoonful of mascarpone or crème fraîche for a simple, elegant dessert that feels restaurant-worthy but takes minimal effort.
- Prep
- n/a
- Cook
- n/a
- Total
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- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11/2 stick (1/4 cup) unsalted butter, softened
- 11 cup coarsely crumbled amaretti (Italian almond macaroons, preferably Lazzaroni brand)
- 12 1/2 tablespoons all-purpose flour
- 12 tablespoons sugar
- 11/8 teaspoon salt
- 11 large egg
- 18 firm-ripe small peaches (about 2 lb), halved lengthwise and pitted
- 1Accompaniment: mascarpone cheese or crème fraîche
Instructions
Put oven rack in middle position and preheat oven to 350°F.
Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth.
Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.