Go Back
baked peach without skin and stuffed with a mixture of amaretti or almonds and raspberries

Baked Peaches with Amaretti

Jill Colonna
Easy Italian-inspired baked peaches stuffed with amaretti, raspberries and honey, then roasted with butter and sugar until the juices form a glossy peach syrup.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine French, Italian
Servings 4 people
Calories 197 kcal

Equipment

Ingredients
  

  • 4 peaches between firm and ripe
  • 50 g (2oz/ about 8-10) Amaretti biscuits crushed (see NOTES below)
  • 1 tablespoon honey
  • 12 raspberries
  • 1 egg yolk organic
  • 1 tablespoon sugar
  • ¼ tsp (or from one flower) dried lavender flowers
  • 20 g (1 tbsp) butter cut into 8 small cubes (optional)
  • 3 tablespoon water

Instructions
 

  • Preheat the oven to 200°C/400°F (180°C fan/gas 6). Wash, halve and stone the peaches. Scoop out a little flesh from each half to enlarge the cavities, reserving the flesh.
  • Crush the amaretti biscuits with a mortar and pestle or place them in a bag and crush with a rolling pin. Alternatively, use ground almonds or unfilled macaron shells.
  • Mix the crushed amaretti with the reserved peach flesh, honey, raspberries, egg yolk and lavender.
  • Spoon the filling into the peach halves and arrange them cut-side up in an ovenproof dish.
  • Sprinkle the sugar over the peaches and, if using, top each half with a small piece of butter. Pour the water into the dish around the peaches.
  • Bake for about 25 minutes, until the peaches are tender, the filling is lightly golden and the juices are bubbling. Cool slightly and spoon the peach syrup over them before serving.

Notes

Serving: Serve warm, at room temperature or chilled, with the syrup from the baking dish spooned over the peaches. Delicious alone or with homemade pistachio ice cream or lemon verbena ice cream
Amaretti: When amaretti biscuits are unavailable, use the same weight of ground almonds or unfilled macaron shells.
Peeling: Leave the skins on for baking. They slip off easily after the peaches have cooked and cooled.
Butter: although we make this often without, adding a little butter adds a little more consistency to the syrup and stops the tops from browning too much. 

Nutrition

Calories: 197kcalCarbohydrates: 34gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 59mgSodium: 90mgPotassium: 201mgFiber: 3gSugar: 29gVitamin A: 682IUVitamin C: 8mgCalcium: 16mgIron: 1mg
Keyword baked half peaches, baked peaches, roasted peaches, stuffed peaches
Tried this recipe?Let us know how it was!