6 large firm peaches
2 tablespoons butter
1 1/2 tablespoons sugar
3/4 cup macaroon crumbs
1 egg yolk, beaten
1 tablespoon cognac
4 tablespoons Marsala or sweet sherry
1/4 cup water

Peel three peaches, cut in half and remove the pits.

Scoop out a little of the pulp to enlarge hollow. Mash the pulp.

Cream the butter and sugar together; mix in the crumbs, peach pulp, egg yolk and cognac.

Stuff the peaches.

Arrange in a buttered baking dish and sprinkle 1 teaspoon of the wine on each.

Pour the water onto the dish.

Bake in a 350 degree oven 25 minutes or until peaces are tender but still form.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: from New York Public Digital Library.

Back to main list