Stuffed Peaches (Pesche Ripiene)
Recipe: #30646
October 13, 2018
Categories: Desserts, Peach, Italian, Birthday, Easter, Romantic Dinner Sunday Dinner, Valentine's Day, Oven Bake, , more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.