Baked peaches from the piedmont
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ripe peaches | |
| ⅓ | cup | Sugar |
| 8 | Italian macaroons; crushed such as Amaretti di Saronno | |
| 1 | Egg yolk | |
| 4 | tablespoons | Unsalted butter; melted |
Directions
Try this with white peaches, if available, for a subtle variation on the original.
PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse, halve and pit the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 30 minutes, until the peaches are baked through and the filling is a deep golden color. Serve hot or at room temperature.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK