Stuffed Peaches

1 Reviews
100% would make this recipe again

Pesche Ripiene alla Piemontese is the perfect summer dessert. Take ripe, fragrant peaches; stuff them with a simple, crushed amaretti filling and you have a match made in heaven.

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Ingredients

??? peaches, yellow, firm-ripe, "freestone" type ???
??? butter, unsalted ???
??? sugar ???
??? egg yolks ???
??? cocoa powder ???
??? amaretti (dry almond macaroons), crumbled ???

Method

  1. Preheat the oven to 190°C/375°F. Lightly butter an ovenproof dish or a baking sheet.
  2. Peel one peach, remove the pit, then chop the pulp and put it in a bowl. Cut the remaining peaches in half, removing the pits, then place them on the prepared sheet.
  3. Scoop out some extra pulp from each half to make room for the filling. Add the pulp to the bowl with the chopped pulp of the first peach. Add the remaining ingredients then mix well. Portion out the mixture to the peach halves.
  4. Bake for about 45 min or until the peaches are cooked through and browned on top.
  5. Serve warm, at room temperature or cold.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

90

Fat

3 g

4 %

Saturated 1.3 g
+ Trans 0.1 g

7 %

Cholesterol

30 mg

Sodium

0 mg

0 %

Carbohydrate

17 g

6 %

Fibre

3 g

12 %

Sugars

15 g

Net Carbs

14 g

Protein

2 g

Vitamin A

7 %

Vitamin C

13 %

Calcium

1 %

Iron

5 %
More info

Claims

This recipe is :
Source of  :
Copper, Fibre, Magnesium, Manganese, Niacin, Potassium, Vitamin A, Vitamin C, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits ½
Meat and Alternatives 0
Fats ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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