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Puddings and Creams
Pesche Ripiene/Stuffed Baked Peaches (made with macaroon crumbs, egg yolk, cognac and Marsala)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

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



Directions

Peel the 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 into the dish.

Bake in a 350 degree oven 25 minutes or until peaches are tender but still firm.

Serves: 6-12

Note: Canned cling peaches may be prepared in the same manner, but bake only 15 minutes.


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta (New York: The MacMillan Company, 1962). For the complete text visit www.archive.org. Photo: Mary Melfi.

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