A recipe from my #1 Amazon bestseller The Great Mediterranean Comfort Food Tour
"If you’re a foodie and you love to travel, you’re bound to enjoy Karen’s book. Her tips and insights will teach you how to season your own travel memories with just the right ingredients.”
​Doreen Pendgracs, author of Chocolatour: A Quest for the World’s Best Chocolate
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The word "morbido" may sound strange to English speakers, but in Italian in means "soft." For this dish, you can use soft, fresh amaratto cookies or the firmer, more crumbly ones sold in packages.
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​PESCHE RIPIENO ALL’ AMARETTO 
PEACHES STUFFED WITH AMARETTO COOKIES AND CHOCOLATE
Campanaro Restaurant, Asti, Italy
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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. 
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A delightful 2013 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