Another Peaches Stuffed with Amaretti Cookies Recipe
September 12, 2005 | Filed Under Desserts/Sweets, Fruits, Peaches | Leave a Comment
I had some peaches and Amaretti cookies left over after making Angelika’s Pesche ripiene al forno. By coincidence, I saw a slightly different yet similar recipe on the Food Network channel by Giada De Laurentiis. She calls it Peaches stuffed with Amaretti cookies. Inspired again by Angelika’s recipe and my success in making it, I decided to make this second recipe.
Like Angelika’s recipe, this one was also easy and delicious.
I’m loving all these peach desserts! Angelika, I fear that you’ve created a peach desserts-making monster in me!
Paz
Peaches Stuffed with Amaretti Cookies
1 1/2 ounces amaretti cookies (about 12 small cookies) 3 ripe, firm peaches (about 5 ounces each), halved and pitted 3 teaspoons sugar (1/2 teaspoon per peach half) 3 teaspoons unsalted butter (1/2 teaspoon per peach half) 2 cups fresh whipped cream Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.
Pesche Ripiene al Forno
September 10, 2005 | Filed Under Desserts/Sweets, Fruits, Italian Cuisine, Italian Recipes, Peaches | Leave a Comment
Recently Angelika of The flying Apple wrote a special post with me in mind. Thanks, Angelika! You certainly know how to make a gal feel special. 
In it, she featured the Italian dessert – Pesche ripiene al forno.
The main ingredients include ripe peaches, Amaretti cookies, almonds, mascarpone cheese, sugar, and egg yolks.
I decided to make the dessert and first went to purchase the main ingredients.
I had no problem finding the mascarpone cheese, because I’d used it for the first time for another recipe and now knew were to find it.
I went to one of the grocery stores in my neighborhood that usually sells good foods, fresh fruits and vegetables. Since I was making the dessert dedicated to me, I wanted the best and freshest ingredients.
I bought their peaches, which were large and good looking. There were more expensive than the peaches in the other neighborhood food stores, but I figured they’ be worth it. When I got home and took a bite from one of the peaches, it tasted awful – like cardboard and something else horrible. It turned out that they all tasted horrible and belonged in the garbage.
I later bought some peaches sold in the street. Unlike the first peaches, they were tastier and cheaper.
Peaches bought in the street — ripe, tastier, and cheaper
Next, I looked for the Amaretti biscuits. I went to my neighborhood store, Milano, an Italian foods specialty store. I remembered my sister buying the cookies from there before. Except, this time, I couldn’t find them and the staff didn’t know what they were. What a wierd episode. I looked throughout the store on my own and found a bag labeled “The Original Quadrantini Amaretto Italian Selection.†I snatched two bags and paid for it without really examining them. When I arrived home and opened the bag, I discovered that I’d bought the wrong kind of cookies – Almond cream-filled wafers. Oh, no!
Amaretto wafers – I bought the wrong kind of cookies
I eventually found the right kind of Amaretti cookies at Zabars. Yay! Now, I was getting somewhere! Time to start making my pesche ripiene al forno! The rest of the dessert preparation was event-free.
Amaretti cookies – the right kind! I greased my baking dish with butter, peeled my peaches, removed the pits, halved them, and put them in the dish. Then I made the Amaretti filling and put them in the peach centers.
Peaches with Amaretti cookies and almond filling I made the cream topping and folded the mascarpone into it, as the instructions called for. Unlike my first time, I understood what “fold,†meant. 
Peaches with filling and cream topping
I put the peaches in the preheated oven at 375ºF and 30 minutes later, I had my pesche ripiene al forno. Looking good – golden brown, bubbling warm cream! Thanks, Angelika. It was a fun and delicious cooking adventure.
Paz
The finished product from the oven – Pesche ripiene al forno
