CookEat Recipe
Stuffed Peaches
Peach halves filled with almond, biscuit and candied citrus, baked in white wine until their filling forms a lightly cracked crust.
Method
Steps
Step 1
Gather the ingredients: 6 large firm freestone peaches, not overripe; 4 small savoiardi, about 30–35 g; 80 g caster sugar, divided into 50 g and 30 g; 50 g blanched sweet almonds; do not use peach kernels; 10 g candied citron, cut into tiny dice; 80 ml dry white wine.
Step 2
Halve the peaches and remove their stones. Enlarge each stone cavity slightly with the tip of a small knife, reserving the scooped peach flesh. Keep the halves intact with their skins on.
Step 3
Grind the blanched sweet almonds very finely with 50 g of the measured sugar and the reserved peach flesh. Crush the savoiardi into fine crumbs and mix them in, then add the tiny candied-citron dice.
Step 4
Fill and slightly mound the twelve peach cavities with the mixture. Arrange the halves close together, filling upwards, in a shallow ovenproof metal dish. Pour the white wine around them and sprinkle the remaining 30 g sugar into the wine.
Step 5
Bake at about 180°C for 30–40 minutes, adjusting for size and firmness, until the peaches are tender but retain their shape and the filling has a lightly golden, slightly cracked crust. Keep some juice in the bottom and do not let the filling burn.
Step 6
Serve warm or cold with the cooking juices spooned around the peaches. For cold service, cool promptly and refrigerate at 4°C or colder within 2 hours; use within 2–3 days. Candied orange may replace the 10 g citron in the same quantity.
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