Printer-friendly versionItalians prefer light desserts of fruit after family meals. Ripe peaches with a simple topping of egg yolk and crushed Amaretti make a simple, low-calorie dessert.
Ingredients
6 ripe peaches, halved and pitted
1/3 cup sugar
8 macaroons, crushed
1 egg yolk, beaten with whisk
4 tablespoons Delitia Parmigiano-Reggiano butter, melted
Preheat oven to 350 degrees. Puree 2 of the peaches (4 halves) in food processor. Scrape into a bowl and add sugar, egg yolk, and crushed macaroons. Place remaining 8 peach halves in a buttered shallow, ovenproof dish or pan. Spread the peach puree-macaroon mixture over the peach halves. Drizzle butter over the peaches. Bake for 30 minutes until peaches are baked through and filling is golden.
Adapted from Nick Malgieri's Great Italian Desserts
Ingredients
- 6 ripe peaches, halved and pitted
- 1/3 cup sugar
- 8 Doria Amaretti Cookies (macaroons), crushed
- 1 egg yolk, beaten lightly with whisk
- 4 tablespoons Delitia Butter of Parma, melted
Preheat oven to 350 degrees. Puree 2 of the peaches (4 halves) in food processor. Scrape into a bowl and add sugar, egg yolk, and crushed Amaretti Cookies. Place remaining 8 peach halves in a shallow buttered ovenproof dish or pan. Spread the peach puree-macaroon mixture over the peach halves. Drizzle butter over the peaches. Bake for 30 minutes until peaches are baked through, and filling is golden.
Adapted from Nick Malgieri's Great Italian Desserts
