Pesche ripiene (baked peaches stuffed with chocolate and amaretti) - Piemonte
Prep time
Cook time
Total time
Baked peaches are the perfect end of summer/beginning of autumn dish. Choose ripe peaches so that their flesh will melt away with the touch of a spoon. The chocolatey amaretti filling pears perfectly with both peaches and pears.
You can play with the ratio of amaretti to biscuits depending on how strong you want the amaretti flavour. You can use all amaretti (195 grams) if you are gluten-free. If you prefer a more muted amaretti flavour then you can go with half half.
Recipe type: Dessert (Dolci)
Cuisine: Piemonte
Serves: 10
  • 6 peaches, cut in half and the pit removed (can peel if you like)
  • 30 grams butter
  • 30 grams dark chocolate, grated
  • 150 grams amaretti
  • 45 grams digestive biscuits/cookies (can use another neutral biscuit/cookie you like such as shortbread)
  • 1 egg, room temperature
  • 40 grams sugar
  • 20 grams cocoa powder
  • 50 grams flaked/slivered almonds
  1. Preheat the oven to 200C. Use a melon baller or a spoon to cut out a larger hole in the middle of each peach.
  2. Reserve the peach flesh which has been removed and place in a small frying pan with 10 grams of the butter. Heat over medium heat and cook until the peach becomes soft, about 5 minutes. Leave it to cool.
  3. Grind together the amaretti and the biscuits to a fine crumb.
  4. Mix the grated chocolate, biscuits and the cocoa powder.
  5. Whisk together the egg with the sugar until it turns white and foamy, about 10 minutes. If your mixer has a heating function, this could be done at 37C.
  6. Add the egg and cooked peach to the chocolate mixture and mix well.
  7. Line a baking tray with parchment paper and place the peaches onto the paper, cut side up.
  8. Spoon the filling into the hole in the peaches.
  9. Top with the flaked almonds and dot with the remaining butter.
  10. Bake for 25 to 30 minutes or until golden.
Recipe by Living a Life in Colour at