Pesche Ripiene

A community recipe by Patrizia

Not tested or verified by Nigella.com

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Introduction

This is my grandmother's recipe for Pesche Ripiene or stuffed peaches with amaretti cookies. It is a classic dessert from the Piedmont region of Northern Italy.

Ingredients

Serves: 4-6

Metric Cups

6 large peaches (firm)
4 tablespoons sugar (large spoonfuls)
100 grams amaretti biscuits (crushed, store bought)
30 grams butter
1 tablespoon cocoa powder (a large spoonful)
1 egg yolk
whipped cream (sweetened)

6 large peaches (firm)
4 tablespoons sugar (large spoonfuls)
3½ ounces amaretti cookies (crushed, store bought)
1 ounces butter
1 tablespoon unsweetened cocoa (a large spoonful)
1 egg yolk
whipped cream (sweetened)

Method

Pesche Ripiene is a community recipe submitted by Patrizia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Half the peaches and remove stones. Take out about a spoonful of pulp from each half and place in mixing bowl.

Mash the pulp with a fork and add the other ingredients, except for the cream. Mix well and evenly distribute among the peach halves.

Butter an oven proof dish and place peaches in it.

Bake in oven for 30 to 40 minutes at 350 F or until peaches are soft and bubbly.

Remove from oven and serve with whipped cream.

Half the peaches and remove stones. Take out about a spoonful of pulp from each half and place in mixing bowl.

Mash the pulp with a fork and add the other ingredients, except for the cream. Mix well and evenly distribute among the peach halves.

Butter an oven proof dish and place peaches in it.

Bake in oven for 30 to 40 minutes at 350 F or until peaches are soft and bubbly.

Remove from oven and serve with whipped cream.

Tell us what you think

What 1 Other has said

Have tried it. Delicious! Read about it- http://twolittlebakers.wordpress.com/2012/11/09/bake-club-bakes-pesche-ripiene/

Posted by Shimmy on 20th November 2012

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