All Easy Recipes. Cook all that you can cook. Fresh Peaches Stuffed With Macaroons
(Pesche Ripiene)
 
What You Need:            (Serving Size: 6)
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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

    • How To Cook:
    1. Preheat the oven to 375°. Blanch the peaches, 2 at a time, in boiling water for about 20 seconds.

    2. Lift them out with a slotted spoon, plunge them into cold water and peel off the skins with a small sharp knife.

    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.

    4. Add this pulp to the crushed macaroons, then stir in the sugar, butter and egg yolks.

    5. Stuff the peach halves with the macaroon mixture.

    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.

    7. Baste with sugar syrup from the pan during baking. Serve hot or cold.

    		 
    		 
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