PESCHE RIPIENE (STUFFED BAKED PEACHES)Source: The New Romagnoli's Table by Margaret and G. Franco RomagnoliServings: 6 6 large freestone peaches 1 large egg 1/2 cup confectioners' sugar 4 Italian macaroons (Amaretti) (or two ounces slivered almonds plus 1/2 teaspoon almond extract) 1/2 cup dry white wine Preheat oven to 375 degrees F. Wash the peaches, dry them, and cut them in half. Remove the stones. With a spoon scrape out the red pulp around the hollow and save it. Beat the egg and confectioner's sugar until pale yellow and fluffy. If using macaroons (amaretti): crush them and add to the egg and sugar along with the peach pulp. Mix well. If using slivered almonds: toast them in the oven (as it is preheating) 10 minutes and then crush or mince them on a chopping board. Add to the egg and sugar along with the peach pulp and the almond extract. Fill the centers of the peach halves with the prepared mixture. Butter a baking dish just large enough to accommodate the peaches and put the halves in. Sprinkle with the wine. Bake (at 375 degrees F) for half an hour. Baste the peaches with the syrup in the bottom of the pan and return them to the oven for another 10 minutes. Serve warm.
|
