Baked Sunset Peaches with Amaretti Filling, an Ode to Tuscan Summers - Appetito
Italian Chef Deborah Dal Fovo shares a recipe for baked peaches with almond-flavored filling inspired by her summers in Italy.
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Cooking tools:
- Melon baller
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Saucepan
Ingredients
- 3 ripe yet firm yellow freestone* peaches, without soft spots or blemishes
- 5 tablespoons granulated sugar
- 6 tablespoons finely ground blanched, peeled almonds (see note below)
- 2 tablespoons melted unsalted butter, plus more to grease baking dish
- Dry white wine or Dry Marsala as needed
- Soft, lightly sweetened whipped cream to garnish
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