Some recipes immediately make your mouth water, and baked stuffed peaches are certainly one of them! While there are many variations of baked peaches, this version follows the traditional recipe from Piedmont, where they are fondly known in the local dialect as “persi pien”.
This exquisite dessert combines the juicy sweetness of peaches, the rich depth of cocoa, and the crunchy texture of amaretti, all elevated by a hint of rum. As you serve these delightful, you’ll experience how the luscious peaches harmonize perfectly with the indulgent cocoa and the unmistakable taste of amaretti. Best of all, this recipe is refreshingly simple: just 15 minutes of prep time, followed by 45 minutes of baking.
Ingredients (for 6 people)
- 6 ripe and firm yellow peaches
- 2 egg yolks
- 60 g of sugar
- 80 g of amaretti cookies
- 4 tablespoons of unsweetened cocoa powder
- 2 tablespoons of rum
- Butter as needed
Baked Stuffed Peaches: Cooking Process
- To make baked stuffed peaches, start by gently rinsing and drying your ripe yellow peaches. Slice each one in half, keeping the skin on, and carefully remove the pit with a small knife. Then, scoop out a bit of the peach flesh around the pit cavity, placing it in a bowl while leaving about a centimeter of fruit intact inside the skin. Set your peaches aside.
- Now for the delicious filling: finely chop the reserved peach flesh, or pulse it briefly in a blender.
- In a separate bowl, crumble the amaretti cookies – either coarsely for a bit of texture or finely ground if you prefer a smoother consistency.
- Beat the egg yolks with the sugar until light and fluffy, then mix them into the chopped peach flesh. Add the crumbled amaretti, the cocoa powder, and rum, stirring everything together until well combined.
- Generously fill the hollowed-out peach halves with this delectable mixture and arrange them snugly in a lightly buttered baking dish, hollow side up. Top the peaches with small pats of butter for a golden finish and bake in a preheated oven at 180°C (350°F) for 40-45 minutes. Once baked, serve these fragrant stuffed peaches warm. Buon appetito!
Storage and Tips
Baked stuffed peaches can be kept in the refrigerator, sealed in an airtight container, for up to 2-3 days. They can also be frozen after baking; simply thaw them in the refrigerator for a few hours before serving, and then reheat in the oven to enjoy them warm.
For an extra indulgent touch, pair the stuffed peaches with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. If rum isn’t to your taste, feel free to substitute it with your favorite liqueur.