Italian Desserts Recipes - Stuffed Peaches (Pesche Ripiene) Recipe

Ingredients                                 

• 4 peaches

• 75 g/3 oz/3/4 cup ground almonds

• 40 g/1/4 cup icing (confectioners') sugar

• 15 ml/1 tbsp candied peel

• 15 ml/1 tbsp brandy or liqueur

• 6 macaroons, crushed

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Method:

1. Scald the peaches in boiling water for 30 seconds and peel off the skins. Cut the peaches in half and remove the stones.

2. Blend the ground almonds with the sugar, peel, brandy and crushed macaroons. Mix well and fill the centers of the peaches with the mixture.

3. Place the two halves of the peaches together so that they look whole and fix with cocktail sticks (toothpicks).

4. Place in a single layer in a shallow, oven­proof dish. Cover with foil.

5. Bake in a preheated oven for 10 minutes at 190°C/375°F/gas mark 5 and serve hot.