Baked peaches from the piedmont

Yield: 8 servings

Measure Ingredient
6 \N Ripe peaches
⅓ cup Sugar
8 \N Italian macaroons; crushed such as Amaretti di Saronno
1 \N Egg yolk
4 tablespoons Unsalted butter; melted

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

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