Italian Style Baked Peaches with Biscuit and Cocoa Filling (Pesche Ripiene alla Piemontese)
Italian style baked peached peaches are quick and easy, light dessert that's perfect for a summer evening.
Ingredients
- 4 freestone peaches ripe
- 5 ladyfinger biscuits the Savoiardi kind
- 3 tsp sugar
- 2 Tbsp dark unsweetened cocoa powder
- 2 Tbsp dark rum or other liqueur
- 1 egg
- ½ Tbsp butter
- 1 Tbsp Demerara sugar Sugar in the Raw or just white sugar as needed
Instructions
- Heat oven to 360℉ (180℃).
- Line a small tray with aluminum foil to ease clean up.
- Cut the peaches in half, following the natural line that divides them. Twist them in half and remove the pit. Cut a little off the bottom of each half of the peaches so that they can sit flat on the tray and serving plate. Put the pieces of peach that have been cut off into a small ramekin.
- Using a small spoon (I used a measuring spoon - teaspoon size), scoop out the center of each peach half and add the scooped flesh to the ramekin. Chop up the peaches in the ramekin into tiny pieces.
- In a medium bowl, crush the Savoiardi (or Amaretti) until they are in small pieces. Do not over crush them into crumbs.
- Add the chopped peach flesh, cocoa, 3 tsp sugar, rum, egg and stir until well combined.
- Fill each peach half evenly with the filling. Overfill the peaches so that the mixture doesn't just fill the scooped out space, but sits on top, too.
- Put a tiny dot of butter on top of the filling on each peach, then sprinkle with the Demerara or raw sugar.
- Place into the oven in the middle shelf and bake for 20 to 30 minutes (shorter for firmer peaches, longer for softer peaches). Remove from oven when ready and serve hot, warm or cold, preferably with a glass of dessert wine.
Notes
- Use good quality ingredients for the best results.
Nutrition
Serving: 1half peach | Calories: 95kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 35mg | Potassium: 128mg | Fiber: 2g | Sugar: 9g | Vitamin A: 338IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!