Pesche Ripiene -- Stuffed Peaches

7 Peaches
10 bitter almonds, or the nutmeats from the pits of the peaches
2 ounces (50 g) candied citron, chopped
2 ounces (50 g) candied melon rind
3/4 cup Sweet dessert wine, along the lines of a Moscato di Pantelleria (15% alcohol)
Sugar

Blanch the peaches for a few seconds, then remove their skins (they should simply peel off). Peel the almonds and blanch them too. Cut the peaches in half and remove the pits. Grind the almonds in a mortar with the candied fruit, or blend them to a fine paste, using short bursts to avoid liquefying them. Mid-way through the process add the one of the peaches. Preheat your oven to 400 f (200 C). Use the filling thus obtained to fill the pit cavities of the peach halves, press the halves back together. Dust them with abundant sugar, sprinkle them with wine, and bake them for about 25 minutes. They're delightful either hot or cold.