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A close up of a baked peach stuffed with amaretti cookies and chocolate.
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Italian Stuffed Peaches (Pesche Ripiene alla Piemontese)

Use the camera icon to toggle the step by step photos on and off. Delicious Piedmontese baked peaches stuffed with amaretti cookies and dark chocolate. Serve warm with some cream or gelato.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Author: Emily Wyper

Equipment

  • Sandwich bag
  • Rolling pin (for crushing the cookies)
  • Baking dish (I use a 9x11 inch dish)

Ingredients

  • 4 ripe peaches yellow flesh (around 740g)
  • 3.5 oz (100g) crunchy amaretti cookies crushed (about 14 cookies)
  • 3 oz (85g) 70% dark chocolate finely chopped
  • 1 tablespoon sugar
  • 1 tablespoon (15g) unsalted butter plus extra for greasing
  • pinch of salt (optional)

Instructions

  • Preheat the oven to 180℃/350℉ fan or 200℃/400℉ static. Grease your baking dish with butter. Crush your amaretti cookies into crumbs using a sandwich bag and rolling pin. Finely chop your dark chocolate.
  • Cut the peaches in half and carefully remove the stone. Using a small spoon, remove some of the peach flesh, leaving a border around the edge (about 1cm/ just over 1/4 inch). Place the peaches in your baking dish.
    Two photos in a collage showing how to hollow out a peach.
  • Put the peach flesh in a bowl and use a potato masher or fork to mash it into a pulp. Add 1 tablespoon of sugar and mix until combined.
    Two photos in a collage showing hollowed out peaches in a baking dish and mixing the pulp with suagr.
  • Add the crushed amaretti cookies and chopped dark chocolate and mix until everything is well combined.
    Two photos showing the filling getting mixed for the stuffed peaches.
  • Spoon the filling into the peaches, then dot each peach with a small piece of butter. I like to add a tiny pinch of salt to each, but that's optional.
    Two photos showing the before and after of baking stuffed peaches.
  • Bake in the oven for 25-30 minutes until the peaches are tender and the chocolate has melted. Serve warm with cream or ice cream.

Notes

  • Variation - you can replace the dark chocolate with 1-2 tablespoons of unsweetened cocoa powder.
  • Storage - the peaches are best served warm straight after baking. They soften a lot as they are left due to all the peach juices.
  • Prep in advance - you can prep and fill the peaches, then store them in the fridge for 1-2 days until you are ready to bake.

Nutrition

Calories: 166kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 58mg | Potassium: 168mg | Fiber: 3g | Sugar: 20g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 2mg
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