Pesche con Amaretti e Cioccolato (Peach wit Amaretti and Chocolate)

This is a classic dessert from the Piemonte region of Italy. It is easy, fast to make and decadent at the same time. It is the perfect ending for any Summer meal.
There are several variations on the recipes. Some people use egg yolks, others whole eggs. Sometimes chocolate is omitted, but I always believe that life is better with chocolate. Anyway, this is my version of this wonderful dessert.

Pesche alla Piedmontese

Serves 4

  • 4 large firm peaches
  • 4 0z Amaretti almond cookies (about 1 1/2 cup)
  • zest 1 orange
  • 1 tablespoon of candied orange peel, finely chopped (optional)
  • 1 tablespoon honey
  • 2 oz bittersweet chocolate chopped (optional)
  • 1 egg white
  • pinch salt
  • 2/3 cup sweet wine from Piemonte (I used Madeira)

To serve:
whipped cream, with vanilla and sugar, to taste

Wash the peaches, pat dry, halve and remove the stone.

Place on a oven dish, cut-size up.

Crush the cookies into fine crumbs.
Mix with zest,  candied peel, honey, chocolate, egg white and salt.

Divide the mixture between the peaches. Add the wine on top of the peaches and in the pan.

Bake in the middle of 180 C / 350 F oven for about 30 minutes, until the peaches are soft and the Amaretti topping is brown.

Serve warm or at room temperature, with whipped cream or creme fraiche.

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