Pesche al forno ripiene di amaretti, noci e uva passa
Baked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins
About This Recipe
Are you looking for a delicious peaches recipe with a difference? If you are, you’ve found it! Here’s my baked peaches stuffed with amaretti biscuits, walnuts & raisins for you to enjoy.
The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.
Ingredients
- 4 Ripe peaches, halved and stoned
- 20g Raisins
- 2 teaspoons Amaretto (almond) liqueur
- 3 Amaretti biscuits, crushed
- 55g Golden caster sugar
- 1 Egg yolk, medium
- 1 teaspoon Cocoa powder, sieved
- 20g Walnuts, roughly chopped
- Half a teaspoon Ground cinnamon
- 30g Salted butter, cubed, room temperature
- 100ml Dry white wine
Weight Converter
Found in This Book
Feast your eyes on the finest baked peaches stuffed with amaretti biscuits, walnuts & raisins! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
- Preheat the oven to 180°C/gas mark 4. Take a peach half and enlarge the stone cavity slightly by removing a little of the flesh with a teaspoon. Chop the removed flesh and set aside. Repeat for all the peaches.
- Place the raisins in a small bowl or cup, pour over the amaretto liqueur and leave to soak for 20 minutes.
- To make the filling, put the chopped peach flesh, amaretti biscuits, 40g of the sugar, the egg yolk, cocoa powder, walnuts, cinnamon and half the butter in a small bowl. Mix well. Stir in the raisins and the soaking liquid.
- Grease a baking dish measuring about 18 x 25cm with butter and place the peaches cut-side up in the dish.
- Divide the filling between the peach halves, pressing it into each cavity. Sprinkle over the remaining sugar and pour the wine around the fruit. Dot the remaining butter on top of the filling. Bake for 30 minutes. Serve hot.
Once you’re done, simply sit back and enjoy your baked peaches stuffed with amaretti biscuits, walnuts & raisins and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Rigatoni all’Arrabbiata con SalmoneRigatoni in Spicy Tomato and Salmon Sauce
Arrabbiata means 'angry' in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. The spicier the better for me, but be careful in Italy when asking for this traditional dish to be extra spicy – they will take you at your word. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. Just get cooking –...
4
Serves8
IngredientsSalmon
Main IngredientGnocchetti sardi con vongole, noci, peperoncino e bottargaSardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga
This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood.
4
Serves10
IngredientsClams
Main IngredientPizza con zucca voilina, cipolla rossa, cavolo nero, Dolcelatte e nociButternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts
I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. Serve with a green...
4
Serves13
IngredientsButternut squash
Main IngredientMusse di cioccolato fondente e frutti di boscoDark Chocolate Mousse With Summer Fruits
Some of the best chocolate in Italy comes from the northern city of Turin, the capital of Piedmont, where chocolate-making has been established since the late 18th century. At this time, Italy exported its chocolate to France, Germany, Austria and Switzerland; indeed, it was the famous Turin based firm Cafarel that inspired the Swiss to start making chocolate on a commercial scale. Rich chocolate desserts...
8
Serves9
IngredientsChocolate
Main IngredientSpaghetti ai Carciofi, Radicchio, Piselli e Vino BiancoSpaghetti with Artichokes, Radicchio, Peas and White Wine
Perfect for a midweek supper, this dish is quick and easy to make and low-fat too. Radicchio is very popular in Italy, particularly in the north, where it grows mainly in the Veneto region. Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin K.
4
Serves11
IngredientsVegetables
Main IngredientGranita al LimoncelloLimoncello and Lime Granita
If you decide to prepare a fishy starter and want to follow it with a meat dish, the problem that you will find is that during the main course you will still be able to taste the fish. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. A fantastic, refreshing sorbet that is also great on a hot day with a barbecue.
4
Serves4
IngredientsLemon
Main Ingredient
Discuss This Recipe