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pesche ripiene - stuffed peaches

Our friend Leo made Pesche Ripiene (stuffed peaches) for dessert when we visited in Piemonte last week.  They are amongst the best things I’ve eaten, ever, in my whole life.  And they are easy to make.  In fact, they are so easy I will give you the recipe here rather than send you off to another page for it.

Here’s what you’ll need:  peaches, amaretto (or amaretti) cookies (about 3 per peach half, depending on size of cookies and size of peaches), marsalla, sugar, butter

Cut firm but ripe free-stone yellow peaches in half – Leo recommends Elberta. (They are widely available here but nowadays are not as common in the U.S. as they once were).  Chop up the cookies, add some sugar (+/-  1/2 tsp per peach half), and add enough marsala wine to make the cookie stuffing hold its shape.  Overfill each peach half with the cookie mixture and top with a dab of butter.  Put in a preheated (350) oven and bake until done.  The peaches are delicious with this stuffing, and somehow there is a by-product of excellent caramel sauce that can be drizzled over the top (Leo says it comes from the moisture the peaches throw off mixing with the sugar).

Next time you need an easy dessert and peaches are in season, try making stuffed peaches, and then when everyone tells you how fantastic they are, send a silent thank-you to Leo.