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

More Recipes Buy Now

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

Gino's Books View All

More RecipesGet Inspired

Pollo MargheritaChicken Breasts with Cherry Tomatoes, Mozzarella and Basil

I’m from Naples, the city that invented pizza, and I’ve been brought up with them all my life. There is nothing quite like a freshly cooked Margherita pizza. I love the flavour so much that I have copied the ingredients and added them to this chicken recipe to give me that Italian kick I sometimes crave. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases...

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Frittelle di zucchine con pecorinoCourgette Fritters With Pecorino

Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course. Pecorino sardo, a traditional Sardinian hard cheese made from sheep’s milk – is similar to the better-known pecorino romano (which...

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Insalata di Couscous con Olive e AsparagiCouscous Salad With Olives, Asparagus & Grana Padano

Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. It’s great as a main course or you can reduce the quantities and serve it as a side with barbecued meats or grilled fish.

4

Serves

13

Ingredients

Couscous

Main Ingredient
View Recipe

Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...

4

Serves

8

Ingredients

Beef

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