Brimming Baked Peaches

  • Yield 6 servings

This is a delightful combination of fresh summertime fruit with the richness of nutty cookies -- a delicious way to cap off a casual meal. Amaretti cookies are imported from Italy, often wrapped in colorful paper. Look for them in gourmet shops or well-stocked grocery stores.


6 medium peaches, halved and pitted
1/2 cup crushed plain coconut macaroons (about 4)
1/2 cup crushed amaretti cookies (about 12)
1 egg, lightly beaten
1/2 cup marsala wine or amaretto liqueur
1 cup whipping cream
2 teaspoons unsalted butter, melted


  1. Preheat the oven to 325 degrees. Lightly butter a baking dish into which the peach halves will fit snugly.
  2. Scoop some flesh from each peach half, leaving about a 1/4-inch shell. Put the flesh in a large bowl and mash it. Stir in the crushed macaroons and amareti, then stir in the egg followed by the marsala or amaretto.
  3. Set the peach halves in the baking dish and spoon the peach filling into the shells. Bake the stuffed peaches until the filling is firm, about 45 to 50 minutes.
  4. While the peaches are baking whip the cream to soft peaks. Refrigerate until ready to serve.
  5. Take the peaches from the oven, drizzle the tops with melted butter and let sit a few minutes before serving.
  6. To serve, arrange 2 peach halves on each plate and top with a dollop of whipped cream.

Recipe reprinted with permission from The Junior League of Seattle, Celebrate the Rain, Cooking with the Fresh & Abundant Flavors of the Pacific Northwest (The Junior League of Seattle, 2004)



Get every new post delivered to your Inbox.

Join 261 other followers