Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Baked peaches from the piedmont   Yield: 8 Servings   6 Ripe peaches      1/3 c Sugar 8 Italian macaroons; crushed -such as Amaretti di Saronno      1 Egg yolk 4 tb Unsalted butter; melted  Try this with white peaches if available for a subtle variation on the original. PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse halve and pit 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 for about 30 minutes until the peaches are baked through and the filling is a deep golden color. Serve hot or at room temperature.