With peaches in season, this dessert is SO easy and so tasty. Only one thing – you have to have amaretti cookies on hand to make it. I had a few, actually have had about 8 of them sealed up in a vacuum bag for about a year, but when I opened it up that lovely almond flavor poured out, so I was assured they were still usable.
This is a recipe I’ve made numerous times over the years. Back in the 80’s we were in a 4-couple gourmet group that generally met for dinner for about 6-7 years, about every other month. Occasionally we would gather on our boat (back then it was in Newport harbor, not in San Diego as it is now) for a sunset sail, or in someone’s backyard for a summer brunch. I was the point-man with the group – always starting the ball rolling on when we’d meet, talking with the hostess about the calendar and menu ideas. And because everyone in the group generally didn’t want to have to decide on recipes, they relied on me to do all the menu and recipe selection. I’d create a menu of new things that I thought went together, I’d photocopy the bunch and mail out the pages to everyone a week or so before our event.
I can vaguely see (in my head) the magazine clipping I had for this recipe, but I don’t know where it came from. I did not find it on the internet, although I did find a similar one made by Giada on the Food Network, and she tops hers with whipped cream. With the name Piemontese, it means it’s a dessert from the Piemonte region of northern Italy. And since it has amaretti cookies in it, that’s another clue it’s Italian.
In a nutshell, here’s what you do: buy larger peaches if at all possible (because you need a bigger pit-cavity to spoon the cookie mixture into), peel them with a vegetable peeler (remember, the newer Messermeister Pro Touch Swivel Peeler
will peel tomatoes, peaches, nectarines easily). Cut them in half, discard the seeds, and place in a
buttered baking dish. With a peach or two (you use a third of the peaches for the filling), puree in a food processor, then combine with sugar, egg yolks and some crushed up Amaretti cookies. Scoop that wet mixture into the center of the peaches, dot with butter (yes, butter) and bake for about 30 minutes until the tops are golden brown. I had white fleshed peaches that were on the smaller side, so it made it a bit harder to fill the small cavities with the peach, egg and amaretti mixture. Some of it oozed over the edges, but the egg helps to keep in intact.
I prefer to serve the peach halves warm (not hot) so ideally bake them an hour or two before serving. You can also make them a few hours ahead and reheat them for 10 minutes in a low oven before placing them on dessert plates or in bowls and scooping a little bit of vanilla ice cream on top. If they’re warm, the ice cream melts (which is fine) or if they’ve cooled to room temp then you can add a bit more ice cream – some will soften, some won’t. Don’t overwhelm the peaches with ice cream – this dessert is all about the peaches, not the ice cream. If the peaches are large, you can serve each person just a half, especially if you give them a nice (but small) portion of ice cream alongside. If they’re medium to smaller peaches, each person should have two.
If you have trouble finding amaretti cookies (I buy mine at a specialty food store, and at some times of the year our local Italian deli has them) you can, if you want to, make your own. I’ve never done that, but surely they’re not hard. Here’s a link to Martha Stewart’s site with detailed instructions.
What’s GOOD: the lovely, sweet, succulent peaches, almost dripping in butter (but they’re not, really). Oh so very tasty. The almond scent from the amaretti cookies shines through. If you choose to put whipped cream on it, add a bit of Amaretto to the cream, which will highlight the almond flavor.
What’s NOT: gee whiz, nothing at all – only that when it’s not peach season you probably can’t have these. I have made them with extra-deluxe canned peaches, but they’re definitely not as good!
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Peaches a la Piemontese
Recipe By: From an ancient magazine article (can’t determine source)
Serving Size: 8
12 whole peaches — ripe
2/3 cup sugar
2 whole egg yolk
16 each Amaretti Di Saronno cookies — crushed
4 tablespoons unsalted butter
Notes: I have made these with canned peaches (don’t buy the generic brand – go for the expensive type) and they were okay – certainly not as good as using fresh. Also try serving with vanilla ice cream or vanilla frozen yogurt, using only one peach half per person. I’ve made this with a significant reduction of the butter, and it was good, but the butter adds a distinct richness to this dish, so don’t eliminate it altogether. And if you have a large crowd and are serving lots of food, one peach half might be sufficient. This assumes you serve 2 per person.
1. Preheat oven to 350°. Rinse, halve and pit peaches. Finely chop 4 of the peaches in a food processor, then pour into into a bowl. Do not process until the peaches are liquid – leave just a bit of texture to them. Pour out into a bowl and add sugar, crushed cookies and egg yolks. Spoon this filling into each peach half and place halves into a lightly buttered baking dish.
2. Sprinkle remaining butter over peaches. Bake for 30 minutes on the middle rack of your oven, or until peaches are baked through and filling is deep golden brown. Serve warm (2 peach halves per person) or at room temperature.
Per Serving: 249 Calories; 9g Fat (30.3% calories from fat); 3g Protein; 43g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 7mg Sodium.

Toffeeapple
said on August 17th, 2013:
Ooh, peaches and amaretti – yum! I like the sound of this.
I think you’d like it, Toni-Anne. . . carolynt