Roasted Peaches With Amaretti Crumble Recipes
BAKED PEACHES WITH AMARETTI AND COCOA
Steps:
- Butter a baking dish large enough to hold 8 peach halves in a single layer.
- Cut the peaches in half with a small knife and remove the pits. Cut off the peel in strips. Place the peach halves in the baking dish as you finish peeling them.
- Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling.
- Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.
- Preheat the oven to 350°F and center a rack in the oven. Divide the filling among the peach halves. Pour the wine into the dish around the peaches. Bake 30 to 35 minutes or until a thin crust forms on the filling. Let cool to room temperature or refrigerate until chilled. Serve with whipped cream, if you like.
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- Preheat oven to 350°F/175°C and butter a baking dish large enough to fit the peach halves in a single layer.
- With a teaspoon or a melon baller, scoop out about a teaspoon of pulp from each half enlarging the cavity. Reserve the pulp.
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