Wednesday, August 12, 2009 / ... comments / Dessert
Amaretti Filled Baked Peaches
Peaches are at their prime about now, and we have been going through more peaches than I can keep up with buying. I saw this Peach and Creme Fraiche Pie made on one of my favorite cooking blogs, Smitten Kitchen. The pie recipe is originally by Martha Stewart. Ever since I saw this blog post over a week ago, all I can think about is THIS DARN PIE! Since making a pie crust, filling, and streusel topping all within an hour-long naptime seemed a little too ambitious - and a little too fattening- I decided to go with baked peaches with an amaretti filling. They are tender and juicy and so fragrant with the smell of amaretto. But the best part about this recipe is that it is super super quick and easy to make. And much less fattening than that pie with the deliciously flaky butter laden homemade crust....
Will I be making this recipe again? Yes. Will I be making the pie in the near future? Yes.
I served the peaches on their own, but really wished I had some vanilla ice cream to go alongside, so don't skip that part.
Peaches with Amaretti Stuffing
aka Pesche alla piemontese
from Italian: the essence of mediterranean cuisine
4 ripe peaches
juice 1/2 lemon
2/3 cup crushed amaretti cookies
2 Tb marsala or brandy
2 Tb butter at room temperature
1/2 teaspoon vanilla extract
2 Tb sugar
1 egg yolk
Preheat the oven to 350. Using a sharp knife, cut the peaches in half and remove pits. Do not peel the peaches. Take a small spoon and scoop out a bit of the flesh to enlarge the hollow. Place peaches in a shallow baking dish, cut sides up. Sprinkle with lemon juice.
Place crushed amaretti cookies into a bowl and stir in the brandy or marsala (I used brandy). Let this mix sit for a few minutes to soften slightly. Add the remaining ingredients and stir to combine.
Spoon the cookie mixture into each of the peach halves, mounding it up as needed.
Place into the preheated oven and bake for 35-40 minutes. The topping will be slightly brown and the peaches will be fork tender.
Serve warm or at room temperature with freshly whipped cream or a generous scoop of ice cream!