Peaches with Chocolate and amaretti

Baked filled peaches with Chocolate and amaretti is an easy, crowd-pleasing dessert. All you need are a few ingredients: big juicy peaches, crispy amaretti cookies, and dark chocolate. This becomes a delicious dessert that once you taste it, you won’t regret it. 

This is one of the most popular desserts in northern Italy just before summer ends when peaches are wonderfully ripe and pleasantly fragrant. I came across this recipe from Piedmont while I was flicking through my grandma’s old cookbook.

This recipe calls for super ripe and aromatic peaches. Sweet memories come to mind as I used to pick them with my grandma in the late afternoon. I still remember how warm and deliciously scented they were. 

We would cut the peaches along the middle and twisted the two sides to remove the pit, an operation which wasn’t very easy. I had to practice hard to get the right technique. Of course, I used to squeeze them onto my clothes, which made my mom unhappy because she had to remove the stains from my clothes.

HOW TO CHOOSE THE RIGHT PEACHES 

First, look for unbruised peaches. Choose firm and smooth fruit without blemishes because they go bad very fast, even when they are not ripe. Don’t buy hard peaches with green tinges because they have been picked too early. They won’t ripen properly, and they will be tasteless and possibly grainy. They also won’t become sweeter or more flavorful. Buy only as many peaches as you need for the recipe. 

WHAT KIND OF PEACH SHOULD I LOOK FOR?

Buy yellow peaches with downy skin. White ones don’t suit this recipe very much as they are too juicy, and they will fall apart during the cooking process. 

STORE PEACHES PROPERLY BEFORE USING THEM 

If they are not completely ripe, keep them at room temperate for a few days. To quicken the ripening process, place them in a pierced paper bag for 3 or 4 days at room temperature. Once soft, store them in the fridge and bring them to room temperature before using them. 

A THOUSAND RECIPES OF BAKED FILLED PEACHES 

There are plenty of delicious recipes and variations—from the easiest ones to the most elaborate—to please everyone and every skill level. I like the variation that calls for this filling: amaretti cookies, shredded chocolate, and brown sugar.   

Some blend the cookies, chocolate, and brown sugar until creamy and velvety. I don’t because I like the contrast between the smooth flesh of the peaches and the crunchy amaretti. A few recipes call for an egg in the filling as well as topping the halved peaches with a little butter before baking.  If you are short in time, scoop out the flesh and stuff the hollowed peaches only with amaretti cookies that you have previously soaked with rum. It is up to you to choose the variations you like the best; they will all be mouthwatering.  

A FEW VARIATIONS, WHICH WILL MAKE THIS DESSERT SUPER SCRUMPTIOUS 

Besides the filling, you may also vary the recipe as follows:  

• Add roughly chopped nuts to the filling, not just to the tops;
• Add a spoon of cinnamon to the filling; 
• Replace rum with Marsala wine or Amaretto for a stronger taste; 
• On the other hand, if you don’t like the strong taste of the liqueur, do not marinate the peaches in rum, but just add a small glass to the filling for a more delicate dessert. 
• Baked peaches make a really delicious dessert at the end of an important dinner: serve them warm with some whipped cream or a scoop of ice cream.  

WHEN CAN YOU EAT BAKED FILLED PEACHES? 

They make a wonderful snack in the middle of the afternoon or a delicious dessert at the end of a dinner with friends.  

Peaches with Chocolate and amaretti: THE BASICS OF THE RECIPE

• Before baking, cover the tray with aluminum foil. Do not seal the covering too tightly; just place it over the peaches to protect them from the upper heating element. Just before taking the tray out of the oven, remove the foil to crisp up the topping;
• Choose only fragrant, unbruised peaches. Do not peel them or squeeze them while removing the pit; use a small sharp knife instead;
• Bake them at medium temperature for a longer time to prevent them from getting too dry;
• The baking time depends on the texture of the peaches. If they are quite compact, bake them for about 40 minutes. Very ripe peaches can be done in 20-25 minutes. Keep the baking process under control, but do not overcook them;
• Prepare the baked peaches and let them rest overnight. They will be even more scrumptious the following day.   

TIPS TO COOK UNRIPE PEACHES   

If the peaches are unripe or too compact, they may not cook very well. If this happens combine a half glass of water and half a shot glass of rum or the liqueur you have used for the marinade and a generous tablespoon of honey. Stir well and brush it on the hard peaches and continue to bake until fragrant and tender. Believe me, they will be absolutely delicious! 

WHAT CAN YOU DO IF YOU HAVE ANY PEACHES LEFT? 

I don’t think you’ll have any peaches left.  If I’m wrong, store baked peaches in an airtight container in the fridge up to 2 or 3 days. Keep in mind that if the baked peaches rest overnight, they will get even more scrumptious. Slightly warm them before eating. Enjoy!