Italian · Dessert
Baked Stuffed Peaches
Soft baked peach halves filled with a rich amaretti-style paste of almonds, egg yolk, butter and a splash of marsala, finished with a scatter of pistachio. A classic Piedmontese trattoria dessert that turns ripe summer peaches into something warm, nutty and faintly boozy.
$1
15 minsPrep
27 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
263Calories
6.1gProtein
16.5gFat
24.4gCarbs
19.2gSugar
3.7gFiber
42mgSodium
78mgChol
4.5gSat Fat
347mgPotassium
63mgCalcium
1.1mgIron
0.1mcgVitamin B12
7.2mgVitamin C
0gPolyol
0gAllulose
1.2gAlcohol
Goes well with
Iced Chamomile Tea with Honey
local
Moscato d'Asti
international
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 190°C (375°F). Halve and pit the peaches, then scoop out a little of the flesh from each half to widen the cavity, reserving the scooped flesh.
2
Finely chop the reserved peach flesh and mix with the chopped almonds, egg yolk, sugar, softened butter, almond flour, marsala, vanilla extract and lemon zest until it forms a thick, spoonable paste.
3
Arrange the peach halves cut-side up in a small baking dish or individual ramekins, nestled snugly so they don't tip over.
4
Spoon the almond filling generously into each peach cavity, mounding it slightly on top.
5
Bake for 25-28 minutes until the peaches are tender when pierced and the filling is golden at the edges.
6
Remove from the oven and let rest for 5 minutes, then scatter with chopped pistachio before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Peach, halved and pitted
- 18g18g Almond, finely chopped
- 12g12g Egg Yolk
- 20g20g Sugar White
- 12g12g Butter, softened
- 14g14g Almond Flour
- 10g10g Marsala, 95% alcohol retained
- 3g3g Vanilla Extract
- 4g4g Lemon, zested
- 8g8g Pistachio, chopped, for garnish, 1
