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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.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More