Italian Stuffed Peaches
Recipe by Anna Fracassi, author of @lennesimoblog
FOR 4 SERVINGS
Half peaches in syrup
Amaretti Forno Bonomi
Knob of butter
Fresh mint leaves
First, drain the peaches from their stationary liquid and enlarge the core cavity with a teaspoon.
Blend the pulp made with almonds (previously chopped), the crumbled Amaretti, and cocoa. The result should be a homogeneous and moist compound.
In a frying pan, heat a knob of butter and pass the peaches, with the cavity facing down, to brown them slightly. Just a few minutes.
Then place them, this time with the cavity facing upwards, on a baking sheet covered with parchment paper and fill them with a few teaspoons of filling. Sprinkle the surface with the sugar and bake at 200°C for about 30 minutes, on the middle shelf of the oven.
Serve the stuffed peaches with the bottom of cooking (which will have become thick as caramel), some crumbled Amaretti, and mint leaves for a touch of freshness.
If you want to add a contrast in temperature, you can serve them with a scoop of cream ice cream!