Pesche ripiene (Italian amaretti stuffed peaches)

Name: Pesche ripiene (Italian amaretti stuffed peaches)
Total time: 50 min
Cuisine: Italian
Ingredients: 4 large ripe peaches, halved and stoned; 8 amaretti biscuits, crushed; 1 tbsp cocoa powder; 2 tbsp caster sugar; 30g butter, softened; 1 egg yolk; 2 tbsp sweet white wine; 1 tbsp icing sugar

Ripe peaches baked with a crushed amaretti, cocoa and butter filling until soft and fragrant.

Vegetarian

Time50 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.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4large ripe peacheshalved and stoned
8amaretti biscuitscrushed
1 tbspcocoa powder
2 tbspcaster sugar
30 gbuttersoftened
1egg yolk
2 tbspsweet white wine
1 tbspicing sugar

Method

1
Heat the oven to 180°C (160°C fan). Scoop a little flesh from the middle of each peach half to widen the hollow, and chop the scooped flesh finely.
2
Mix the chopped peach with the crushed amaretti, cocoa, caster sugar, butter and egg yolk into a thick paste.
3
Place the peach halves in a baking dish, hollows facing up, and pile in the filling.
4
Pour the wine around the peaches into the dish.
5
Bake for 30 to 35 minutes, until the peaches are soft and the filling is set and crisp on top.
33 min 20 s
6
Dust with icing sugar and serve warm with mascarpone or cream.

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.