Baked stuffed peaches with amaretti

From Catherine Fulvio, a clever way to enhance the flavour of any imperfectly ripe peaches
By Catherine Fulvio
Baked stuffed peaches with amaretti
  • Rating:
  • Serves: 3-4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • butter, for greasing
  • 4 peaches
  • 5 amaretti biscuits
  • 1 tbsp amaretto (almond liqueur)
  • 1 tsp sugar
  • 1 egg yolk
  • mascarpone or cream, to serve
  • mint leaves, to decorate (optional)

Tips and Suggestions

You can serve the stuffed peaches with a sweet sauce made from 150ml orange juice, a dash of sherry and 4 tablespoons raspberry jam. Bring the ingredients to a simmer in a small saucepan and bubble until slightly thickened.


1. Preheat the oven to 200C/180C fan/gas 6 and grease a baking tray with butter.

2. Halve the peaches and remove the stones. Scoop out some of the flesh from the indentations with a melon baller and place in a bowl.

3. Crush the amaretti in a plastic bag with a rolling pin. Stir the crumbs into the bowl of peach flesh along with the amaretto, sugar and egg yolk.

4. Place the peaches cut side-up on the greased baking tray and spoon the amaretti mixture into them.

5. Bake for 15-20 minutes, then serve two or three peach halves per person, with mascarpone or cream on the side, decorated with mint, if desired.

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