Macaroon Stuffed Peaches Food

BAKED STUFFED PEACHES

Steps:

• Heat oven to 375° F.
• Butter a 9x13-inch glass baking dish. Set aside.
• Wash the peaches, cut in half and twist the two halves in opposite directions to release the pit.
• Using a melon baller or small spoon, scoop some of the flesh from the pit area to make a hole. Be sure to leave at least 1/2-inch of peach flesh on the sides and bottom to maintain the shape of fruit as it bakes.
• Put the scooped fruit into a medium bowl. And mash with a pastry blender or fork.
• Add the almonds, brown sugar, softened butter, and egg white to the bowl and mix together.
• Place the peach halves into the prepared pan, then evenly divide the stuffing mixture among the halves. You should have enough to mound it slightly in the center of each peach.
• Sprinkle the stuffed peaches with cinnamon. Then place in the preheated oven and bake for 25 to 30 minutes. They are done when the peach flesh is easily pierced with a fork.
• Divide between plates or serving bowls. Add a dollop of mascarpone cheese, whipped cream or ice cream and enjoy!

PESCHE ALLA PIEMONTESE STUFFED PEACHES FROM PIEMONTE

Steps:

• Rinse, halve and stone the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake at 350 degrees for about 45 minutes. Serve hot or cold, with or without heavy cream.

AMARETTI-STUFFED PEACHES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
• Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth.
• Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.