Pesche Ripiene
A community recipe by PatriziaNot tested or verified by Nigella.com
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Half the peaches and remove stones. Take out about a spoonful of pulp from each half and place in mixing bowl. Mash the pulp with a fork and add the other ingredients, except for the cream. Mix well and evenly distribute among the peach halves. Butter an oven proof dish and place peaches in it. Bake in oven for 30 to 40 minutes at 350 F or until peaches are soft and bubbly. Remove from oven and serve with whipped cream.
Half the peaches and remove stones. Take out about a spoonful of pulp from each half and place in mixing bowl. Mash the pulp with a fork and add the other ingredients, except for the cream. Mix well and evenly distribute among the peach halves. Butter an oven proof dish and place peaches in it. Bake in oven for 30 to 40 minutes at 350 F or until peaches are soft and bubbly. Remove from oven and serve with whipped cream.
Introduction
This is my grandmother's recipe for Pesche Ripiene or stuffed peaches with amaretti cookies. It is a classic dessert from the Piedmont region of Northern Italy.
This is my grandmother's recipe for Pesche Ripiene or stuffed peaches with amaretti cookies. It is a classic dessert from the Piedmont region of Northern Italy.
Ingredients
Serves: 4-6
Metric
Cups
- 6 large peaches (firm)
- 4 tablespoons sugar (large spoonfuls)
- 100 grams amaretti biscuits (crushed, store bought)
- 30 grams butter
- 1 tablespoon cocoa powder (a large spoonful)
- 1 egg yolk
- whipped cream (sweetened)
- 6 large peaches (firm)
- 4 tablespoons sugar (large spoonfuls)
- 3½ ounces amaretti cookies (crushed, store bought)
- 1 ounces butter
- 1 tablespoon unsweetened cocoa (a large spoonful)
- 1 egg yolk
- whipped cream (sweetened)
Method
Pesche Ripiene is a community recipe submitted by Patrizia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Shimmy on 20th November 2012
Show more commentsHave tried it. Delicious! Read about it- http://twolittlebakers.wordpress.com/2012/11/09/bake-club-bakes-pesche-ripiene/