Stuffed Peaches (Pesche Ripiene)

Prep Time
Cook Time
Ready In

"A recipe from one of my very old recipe books. I have made a similar recipe to this once before and so much want to try this version as well. I am thinking about adding a little chocolate to the mix! This would make for a lovely summer dessert served with some vanilla ice cream. NOTE: I have listed both imperial and metric units."

Original recipe yields 6 servings


  • Serving Size: 1 (285 g)
  • Calories 534.4
  • Total Fat - 32.4 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 896.8 mg
  • Sodium - 157.1 mg
  • Total Carbohydrate - 44.2 g
  • Dietary Fiber - 3.2 g
  • Sugars - 34.6 g
  • Protein - 16.7 g
  • Calcium - 138.8 mg
  • Iron - 3.2 mg
  • Vitamin C - 10.2 mg
  • Thiamin - 0.2 mg

Step 1

Cut the peaches in half and remove the stones, then with a teaspoon, remove some of the flesh from the center of the peaches.

Step 2

Chop the peach left from the centers and place in a bowl with the crushed biscuits, liqueur, egg yolks, sugar, almonds and most of the butter; mix well.

Step 3

Stuff each peach half with the mixture and top each with a knob from the leftover butter. Place the peaches on an oiled baking try and cook in a moderately hot oven (200 c/400 f) for about 35-40 minutes.

Step 4

Arrange the peaches on a serving dish and sprinkle with some icing sugar.

Step 5

Serve warm or cold.

Tips & Variations

No special items needed.