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