Baked Stuffed Peaches

Pesche ripiene is a classic Italian dessert that shows off ripe summer peaches at their best. Each halved peach gets its pit replaced with a ball of ground almonds, crushed amaretti cookies, sugar, and egg, then the whole thing bakes drizzled with Marsala wine until the filling turns golden and crusty on top while the peach softens underneath.

The amaretti cookies are the secret ingredient. Crushed into the almond mixture, they add a concentrated almond flavor and a slightly bitter edge that keeps the filling from tasting one-note sweet. The Marsala wine pools around the peaches during baking, reducing into a sticky, fragrant syrup in the dish.

Use freestone peaches so the pits twist out cleanly, leaving a neat cavity for the stuffing. Serve warm from the oven or chilled from the fridge. Both ways work beautifully.

Chef Tips

• Add the beaten egg gradually. You want the mixture just moist enough to hold together in a ball. Too much egg and the filling spreads instead of holding its shape.
• Form the filling into walnut-sized balls before pressing into the peach cavities. This ensures even portions and consistent baking.
• Dot butter on top of each filled peach. It bastes the almond crust as it melts and helps it brown.
• The Marsala syrup in the bottom of the dish is gold. Spoon it over each peach when plating.

Variations

• Mascarpone finish: Serve each warm peach half with a spoonful of mascarpone cream on the side.
• Nectarine swap: Use ripe nectarines instead of peaches. No need to peel, and they hold their shape slightly better.
• Chocolate amaretti: Add a tablespoon of cocoa powder to the filling mixture for a chocolate-almond stuffed peach.