Oregon Home | 57 iedmontese aked eaches ith mare i and acao SERVES 4 TO 8 Ingredients: • 4 large, ripe, sweet, freestone peaches • 2 tablespoons sugar • Eight 2-inch amaretti cookies, crushed • 2½ tablespoons unsalted butter, at room temperature, plus more for buttering the dish • 1 large egg yolk, at room temperature • 1 teaspoon Dutch-processed unsweetened cocoa powder, preferably Valrhona brand • Crème fraîche, mascarpone, or ice cream for serving (optional) Preparation: Preheat oven to 350°F. Butter a 9-by-13- inch baking dish. Cut the peaches in half around the equator and twist to separate; wiggle the pit to loosen and discard. Carve out the center of each peach to make a slightly larger hollow (about the diameter of a golf ball), and finely chop the removed flesh. Combine the chopped peach with the sugar, half of the amaretti cookie crumbs, butter, egg yolk, and cocoa powder in a small bowl. Place the peach halves in the baking dish and fill each with a mound of the amaretti mixture. Sprinkle the remaining amaretti on top. Bake until the peaches are soft, about 45 minutes. Serve warm alone or topped with crème fraîche, mascarpone, or ice cream (vanilla or almond would complement nicely). Recipes courtesy of The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita by Cathy Whims, Countryman Press, 2025.
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