Pesche ripiene (baked stuffed peaches with amaretti)
Ripe peach halves filled with crushed amaretti, cocoa and butter and baked until soft and jammy. A Piedmont summer classic.
- Time55 min
- LevelEasy
- Costabout £1.20 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Halve the peaches and remove the stones. Scoop out a little extra flesh from each half to make a bigger hollow and put the scooped flesh in a bowl.
- 2
Mash the scooped peach flesh with the crushed amaretti, cocoa, sugar, egg yolk and half the butter to a thick, sticky paste.
- 3
Butter a baking dish and arrange the peach halves cut side up in it. Spoon the filling into the hollows, mounding it slightly.
- 4
Pour the wine into the dish around the peaches. Dot the remaining butter over the top and drizzle with the honey.
- 5
Bake for 30 minutes, until the peaches are tender, the filling is crisp on top and the juices are syrupy.
30 min - 6
Spoon the pan juices over the peaches and serve warm or at room temperature, with cream or mascarpone if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
