Stuffed Peaches

1 Reviews
100% would make this recipe again

Pesche Ripiene alla Piemontese is the perfect summer dessert. Take ripe, fragrant peaches; stuff them with a simple, crushed amaretti filling and you have a match made in heaven.


7 peaches, yellow, firm-ripe, "freestone" type 1.1 kg
1 1/2 tbsp butter, unsalted 20 g
2 tbsp sugar 26 g
1 egg yolks
3 tbsp cocoa powder 16 g
6 amaretti (dry almond macaroons), crumbled 18 g


  1. Preheat the oven to 190°C/375°F. Lightly butter an ovenproof dish or a baking sheet.
  2. Peel one peach, remove the pit, then chop the pulp and put it in a bowl. Cut the remaining peaches in half, removing the pits, then place them on the prepared sheet.
  3. Scoop out some extra pulp from each half to make room for the filling. Add the pulp to the bowl with the chopped pulp of the first peach. Add the remaining ingredients then mix well. Portion out the mixture to the peach halves.
  4. Bake for about 45 min or until the peaches are cooked through and browned on top.
  5. Serve warm, at room temperature or cold.

Nutrition Facts Table

per 1 serving (130 g)


% Daily Value




3 g

4 %

Saturated 1.3 g
+ Trans 0.1 g

7 %


30 mg


0 mg

0 %


17 g

6 %


3 g

12 %


15 g

Net Carbs

14 g


2 g

Vitamin A

7 %

Vitamin C

13 %


1 %


5 %


This recipe is :
Source of  :
Copper, Fibre, Magnesium, Manganese, Niacin, Potassium, Vitamin A, Vitamin C, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits ½
Meat and Alternatives 0
Fats ½
Other Foods ½

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1 Reviews (1 with rating only) 100% would make this recipe again

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