Amaretti-stuffed peaches

Amaretti-stuffed peaches


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In this dessert, golden peaches are stuffed with an almond macaroon filling and baked with Marsala wine.

Janet Mitchell

Serves: 6 

  • 3/4 cup ground almonds
  • 3/4 cup ground amaretti biscuits
  • 1/4 cup caster sugar
  • 2 egg yolks or 1 whole egg, beaten
  • 6 freestone peaches, peeled
  • 1½ tablespoons butter
  • 2/3 cup Marsala

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Combine the almonds, amaretti and sugar in a medium bowl. Stir in the beaten egg slowly, a little at a time. Add just enough egg so that the sticky mixture holds together but don't let it become too wet to hold its shape. Form the mixture into 12 balls about the size of whole walnuts.
  2. Preheat the oven to 180°C and spray a shallow baking dish with cooking spray. Cut the peaches in half and remove the stones. Place the peach halves close together in the baking dish, cut-side up.
  3. Press a ball of the almond mixture into the cavity of each peach half. Dot the tops with butter. Pour the Marsala over the peaches.
  4. Bake the peaches for approximately 30 minutes or until the almond mixture is crusty and golden. Serve the peaches warm or chilled.

Did you know?

• These tree fruits are good sources of beta-carotene, vitamin C, niacin and potassium. They also supply some fibre and, gram for gram, contain more potassium than a navel orange.
• Some frozen peaches will have as much as 20 per cent more vitamin C than fresh peaches. That's because ascorbic acid is added to maintain the fruit's colour.
• Cooking has very little effect on beta-carotene.

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