Pesche Ripieno all’ Amaretto (Peaches Stuffed with Amaretto Cookies and Chocolate)
Campanaro Restaurant, Asti, Italy
Cut two peaches in half, remove the pits, scoop out the centers to enlarge the cavity a little. You can also trim a small piece off the bottom of each half so it will sit flatter.
To make the filling, crumble four to six amaretto cookies, mix with a spoonful of unsweetened cocoa, and spoon filling into each peach. Sprinkle dark sugar on top. Place on cookie sheet or baking pan covered with parchment paper. Cook at 165 Celsius (325 Fahrenheit) for 7 to 8 minutes. May be served hot or at room temperature. Garnish with cookies, fruit, or a scoop of peach gelato if desired.
What the cook recommends: Serve with Paolo Berutti Moscato d’Asti.
For more on Italian recipes, wine, and food lore, see my post:
How to Create Your Own Comfort Food Tour of Italy.
These recipes are being collected as part of our Mediterranean Comfort Food Tour, a five-month journey around the Mediterranean rim exploring what food can tech us about other cultures — and our own.
See all my Comfort Food Recipes.