Baked Peaches with Amaretti and Cocoa
Ripe peaches are halved, filled with a delicious mixture of amaretti cookie crumbs, cocoa powder, and egg yolk, then baked in white wine until golden. This elegant Italian-inspired dessert is perfect served with a dollop of whipped cream.
Ingredients
- •2 tablespoons Unsalted butter
- •4 whole ripe peaches
- •5 tablespoons crushed amaretti cookies
- •1 large egg yolk
- •½ teaspoon cocoa powder
- •¼ cup dry white wine
- •½ cup whipped cream
- •peaches
- •paper bag
- •close the top
- •instructions
- •instructions
Cooking Instructions
- 1.
Butter a baking dish large enough to hold 8 peach halves in a single layer.
2 min
- 2.
Cut the peaches in half with a small knife and remove the pits. Cut off the peel in strips. Place the peach halves in the baking dish as you finish peeling them.
10 min
- 3.
Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling.
8 min
- 4.
Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.
5 min
- 5.
Preheat the oven to 350°F and center a rack in the oven. Divide the filling among the peach halves. Pour the wine into the dish around the peaches. Bake 30 to 35 minutes or until a thin crust forms on the filling. Let cool to room temperature or refrigerate until chilled. Serve with whipped cream, if you like.
35 min
