The Blog of Anna Boiardi

Baked Peaches


Serves 4

This is the best season for peaches so take advantage of this time! My grandmother in Italy used to make this dessert for me in the summer and its still one of my favorites. The amaretti and cocoa filling add just the right touch of extra sweetness and texture so you feel like you are having a real dessert when actually its fairly guilt free.

The peaches should be very ripe and juicy. If they’re not so juicy, you may need to chop an extra peach half for the filling, to add a little moisture. Make amaretti crumbs by pulsing the cookies in a food processor, or putting them in a resealable plastic bag, and crushing them with a rolling pin or a meat mallet.


Unsalted butter, for the baking dish

4 ripe peaches, washed and patted dry

5 tablespoons crushed amaretti cookies (about 2 ounces)

1 large egg yolk

1/2 teaspoon cocoa powder

1/4 cup dry white wine, such as Pinot Grigio

Whipped cream, for serving


1.     Butter a baking dish large enough to hold 8 peach halves in a single layer.

2.     Cut the peaches in half with a small knife and remove the pits. Cut off the peel in strips. Place the peach halves in the baking dish as you finish peeling them.

3.     Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling. Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.

4.     Preheat the oven to 350˚F.

5.     Divide the filling among the peach halves. Pour the wine into the dish around the peaches. Bake 30 to 35 minutes or until a thin crust forms on the filling. Let cool to room temperature or refrigerate until chilled. Serve with whipped cream, if you like.


SIDEBAR Shopping with Anna

To hurry along not-very-ripe peaches, put them in a paper bag, close the top, and let them sit at room temperature until they ripen. I wish I could give you a specific length of time, but you just need to keep checking until they’re ready.


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