Monday , May 25 2020
Baked peaches stuffed with amaretti biscuits, walnuts and raisins 1

Baked peaches stuffed with amaretti biscuits, walnuts and raisins

Recipe from Gino D’Acampo, Gino’s Islands in the Sun cookbook

Featured in Feast 01 – January 2016

SERVES FOUR

INGREDIENTS

4 ripe peaches, halved and stoned
20g raisins
2 teaspoons amaretto (almond) liqueur
3 amaretti biscuits, crushed
55g golden caster sugar
1 medium egg yolk

1 teaspoon cocoa powder, sieved
20g walnuts, roughly chopped
½ teaspoon ground cinnamon
30g salted butter (room temperature), cut into cubes, plus extra for greasing
100ml dry white wine

Method
1. Preheat the oven to 180°C/gas mark 4. Take a peach half and enlarge the stone cavity slightly by removing a little of the flesh with a teaspoon. Chop the removed flesh and set aside. Repeat for all the peaches.

2. Place the raisins in a small bowl or cup, pour over the amaretto liqueur and leave to soak for 20 minutes.

3. To make the filling, put the chopped peach flesh, amaretti biscuits, 40g of the sugar, the egg yolk, cocoa powder, walnuts, cinnamon and half the butter in a small bowl. Mix well. Stir in the raisins and the soaking liquid.

4. Grease a baking dish measuring about 18 x 25cm with butter and place the peaches cut-side up in the dish.

5. Divide the filling between the peach halves, pressing it into each cavity. Sprinkle over the remaining sugar and pour the wine around the fruit.

6. Dot the remaining butter on top of the filling. Bake for 30 minutes. Serve hot.

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