Pesche Ripiene

A delicious, simple  end of summer recipe shared by Piedmont and Lombardia. Late season peaches are halved then filled with amaretti, sugar and baked. In the Langhe and Monferrato regions cocoa and or dark chocolate is added to the filling. So easy and tasty and when the filling is just right it's slightly moussy.  Use late season slip stone peaches that are ripe but hold their shape. They don't bake well if they aren't ripe. Serve with a dollop of mascarpone.

For 6 portions

3 whole peaches
50g amaretti biscuits
1 peach seed ( crack open one of the peach kernels and chop the seed and add it to the amaretti. One seed is enough to give a slightly bitter but almondy flavour. )
1 egg yolk
1 tsp cocoa
1 1/2 tablespoons of sugar
a pinch of cinnamon
30 soft butter
icing sugar

1. Halve the peaches and take out the stones. Keep one of the stones and discard the others.
2. Scoop out some of the peach pulp, chop finely place  into  bowl.
3.  Add finely crushed amaretti, chopped peach seed, egg yolk,, sugar, cocoa, cinnamon and butter. Mix well.
4. Place the peaches into an oven proof dish and spoon the mixture into the peaches then dust the peaches with icing sugar.
5. Poor about 50ml water into the bottom of the baking dish then place in the oven.
6. Baked at 180° c for about 30 mins.

I have found numerous recipes for this dessert but I like this one the best. I found it in a book called " Sapori Piemontesi" or Piedmont Flavours or Flavours of Piedmont by  Mariuccia Assola. She suggests serving the peaches with a glass of Moscato D'Asti or Bracchetto.