Baked Peaches With Amaretti And Cocoa Recipes

BAKED AMARETTI AND CHOCOLATE STUFFED PEACHES

Steps:

• Carefully wash the peaches and cut each peach in half, starting along the crease of the peach and running your small paring knife all the way around. Twist the two halves to release one side from the pit and then use the tip of a knife or fork to pry the pit out from the remaining side;
• Scoop out some flesh and place it into a bowl;
• Dilute the liqueur with some water and pour it over the peaches: let them marinate for 10 minutes;
• Mix until well combined and then add the coarsely grated chocolate;
• Drain the peach halves from the marinade; lay them cut side up in a baking tray lined with parchment paper. Spoon the filling into the peach cavities;
• Sprinkle the peaches with brown sugar;
• Pre-heat a static oven to 350°F (180°C). Cover the peaches with aluminum foil and bake for about 40 minutes. Remove the foil and bake for 5-10 minutes more until golden and crispy.

BAKED PEACHES WITH AMARETTI AND COCOA

Steps:

• Butter a baking dish large enough to hold 8 peach halves in a single layer.
• Cut the peaches in half with a small knife and remove the pits. Cut off the peel in strips. Place the peach halves in the baking dish as you finish peeling them.
• Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling.
• Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.
• Preheat the oven to 350°F and center a rack in the oven. Divide the filling among the peach halves. Pour the wine into the dish around the peaches. Bake 30 to 35 minutes or until a thin crust forms on the filling. Let cool to room temperature or refrigerate until chilled. Serve with whipped cream, if you like.