Stuffed Peaches in Piedmont Style. Already the last recipe at the end of summer, one should think about new combinations, write about autumn, but the last peaches make an irresistible call, so since Amaretti are never missing in the pantry, we close this sunny season with the last stuffed peaches, and then I will rewrite them on the blog, which I haven’t done yet. It is missing from the list of recipes that every year are part of the fixed collection, of that food that cannot be missed at least once, this year even more, in our dining.
Stuffed peaches are irresistible! You have to try them to understand. Smell them cooking in the oven, sink the teaspoon on the surface of that crust that forms in the oven. I have been making stuffed peaches for many years, at least 40, I worked in a historic gastronomy, and on Saturday mornings from June onwards, the stuffed peaches made a beautiful and good presence. So cook today and cook tomorrow, while at first, I didn’t like them much, over time, I fell in love, and naturally, I knew the procedure by heart.
Mature and large peaches, but small ones are also fine, of course, the large ones make more impression, they make you a little hungry seeing them there with their rich filling.
Below are some recipes that incorporate some of the ingredients.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 12 half peaches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
beautiful and ripe peaches, but not too much, dark chocolate, amaretti…
- 6 peaches (Beautiful and ripe)
- 1.25 cups ricotta
- 3.5 oz dark chocolate
- 3.5 oz amaretti
- 2 eggs
- 1 pinch ground cinnamon
Useful Tools
A melon baller for the peaches, a baking dish for cooking, a bowl for mixing, and the oven for cooking. And then spatulas and small plates
- Spatulas
- Bowls
- Baking Dishes
- Melon Ballers
Steps
Few and quick
After scooping out the peaches a little more, prepare the filling by mixing all the ingredients with the chocolate chips.
You will get a soft and fragrant mixture.
Spread on the peaches and bake in the oven for about 20 minutes, depending on how large the peaches are and how much filling is used. Temperature, 356°F.
Beautiful and plump, but above all fragrant, your stuffed peaches are ready. Not everyone adds ricotta, sometimes not even I do, but this is my favorite recipe, with a filling rich in goodness.
Let cool and serve the stuffed peaches with a glass of Alta Langa.
Some more advice.
If there is a little filling left over, don’t worry, put it in a ramekin and bake it; enjoy it with a scoop of ice cream and you’re done. You can also freeze this goodness to have it ready when needed. But after cooking, mind you, otherwise the fruit becomes too soft and watery, and you risk ruining your work, even if the taste remains good.
