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Fresh Peaches Stuffed With Macaroons
(Pesche Ripiene)
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| What You Need: |
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6 firm but ripe peaches
2 tablespoons sugar
5 stale macaroons, crushed in a blender or wrapped in a towel and crushed with a rolling pin (1 cup crumbs)
4 tablespoons unsalted butter
2 egg yolks
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| How To Cook: |
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1. Preheat the oven to 375°F. Blanch the peaches, 2 at a time, in boiling water for about 20 seconds.
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2. Lift them out with a slotted spoon, plunge them into cold water and peel off the skins with a small sharp knife.
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3. Cut the peaches in half, and remove the pits. Scoop enough peach pulp out of each half to make a deep space in the center.
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4. Add this pulp to the crushed macaroons, then stir in the sugar, butter and egg yolks.
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5. Stuff the peach halves with the macaroon mixture.
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6. Arrange the peach halves side by side in a buttered 8-by-10-inch baking dish or on an ovenproof platter, and bake them for about 25 minutes, or until they are just tender.
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7. Baste with sugar syrup from the pan during baking. Serve hot or cold.
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