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.

TwitterFacebook

4

Serves

11

Ingredients

Peaches

Main Ingredient

Meat-Free Recipes

Type

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

  1. 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.
  2. Place the raisins in a small bowl or cup, pour over the amaretto liqueur and leave to soak for 20 minutes.
  3. 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.
  4. Grease a baking dish measuring about 18 x 25cm with butter and place the peaches cut-side up in the dish.
  5. 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.

Previous Recipe

Sticky Banana and Chocolate Tart

View Recipe

Next Recipe

Saffron & Potato Doughnuts With Vodka & Orange

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Pennette gratinate al salmone affumicato, fontina e piselliPasta Bake with Smoked Salmon, Fontina & Peas

This is a fantastic way to use smoked salmon, and many people who don’t generally like fsh – such as my wife – love this recipe. If the béchamel and pasta are hot you can just pop the dish under the grill until the cheese melts, as I’ve done here. If you want to make it ahead, prepare up to the end of step 4 then reheat the dish in a preheated oven (200°C/gas mark 6) for 20–25 minutes....

4

Serves

12

Ingredients

Salmon

Main Ingredient
View Recipe

Bombe Di VerdureItalian-Style Spring Rolls

One of my favourite oriental dishes has to be vegetable spring rolls and I make it so often at home that I had to include it in my book. It’s a fantastic dish to prepare when you have parties, because you can fry them in the afternoon and then reheat them in the oven ready for your guests. Ensure the vegetables are not too wet when putting them into the filo pastry, otherwise your spring rolls will...

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

6

Serves

13

Ingredients

Beef

Main Ingredient
View Recipe

Ciambelline al limone e vino biancoLemon & White Wine Biscuits

A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. I have tried them with red wine and they work well too. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Serve with a dessert wine.

7

Ingredients

Lemon

Main Ingredient
View Recipe

Zuppa di Verdure all’OrtolanaChunky Winter Vegetable and Cannellini Bean Soup

I created this soup when I was cooking for friends who are vegetarian and they all watched me and wrote down the recipe so I figured if they were impressed, hopefully you will be too. I have used six different kinds of vegetables to make the wholesome soup you’d expect but the bread, cheese and beans give it an even more rustic feel. It’s the perfect evening family meal or a great starter for friends...

6

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Fusili con ragu di coniglioPasta with Rabbit Ragu

This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...

4

Serves

15

Ingredients

Rabbit

Main Ingredient
View Recipe