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Wash, dry and then cut the peaches in half without removing their skin. Remove the stone and also a small amount of pulp from each half-peach; pour the pulp onto a plate and crush with a fork.
Beat the egg in a bowl and add the fruit’s pulp, the malt, the crushed Amaretti, the cocoa and, if desired, a tablespoon of rum. Mix the compote carefully and then fill the half-peaches with it.
Pour some of the ground hazelnut onto each piece of fruit and place them in a bowl lined with baking paper. Bake in a pre-heated oven at 180°C for approximately 35-40 minutes. Serve the peaches cold.

A suggestion
Choose very mature peaches for this recipe, avoiding those from the start of the season, so that the stone can be removed easily. Furthermore, to make the dish slightly sweeter, you could add one tablespoon of softened and crushed raisins to the filling.