Amaretti-Stuffed Peaches

(recipe of our friend Meme Amosso Irwin)
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 peach halves


  • 2 tablespoons butter plus more for the baking dish
  • 4 large freestone peaches ripe but not overripe
  • 12 amaretti cookies or as needed
  • 1 teaspoon cocoa
  • 1 tablespoon sugar optional
  • 1 large egg yolk


  1. Preheat the oven to 375°F. Lightly butter a gratin dish or other baking dish just large enough for 8 peach halves.
  2. Halve the peaches and extract the pits. Cut a thin sliver off the ends to permit them to stand upright in the baking dish. Using a teaspoon or grapefruit spoon, scoop out some of the peach flesh to make a hollow; chop your peach scoopings and place in a small bowl.
  3. Using your hands or a potato masher, crush enough amaretti cookies to make 1 cup of crumbs. Add to the bowl with the chopped peach. Stir in the cocoa; taste and add sugar if you wish. Stir in the egg yolk until the mixture holds together.
  4. Line up the peach halves in the prepared dish and fill with the seasoned amaretti crumbs. Top each one with a small knob of butter. Bake on a middle rack until the peaches are glazed and tender and the crumbs lightly browned. Spoon any pan juices over the peaches. These taste best when eaten at room temperature.