Print it
Original Italian name: Pesche ripiene
Place of origin: Southern Italy
Peaches is a summer fruit grown in Central and Southern Italy. Peaches and nectarines are served as a dessert and perfectly fit fruit drinks and fruit cakes.
Almond flavour is the best addition to peaches and can be used for Pershe ripiene dessert. Pershe ripiene is the a well known Italian dessert where half of each peach is stuffed with crumbled almond-flavoured Amaretti biscuits and baked in white wine.
Making this dessert you can use macaroons only or even adding 2-4 tablespoons of Amaretto liqueur for stronger flavour. If you wish to get a meringue on the top, simply put 1-2 egg whites, beat them until stiff consistence using a hand-held whisk. Before 10 minutes of the baking finished, place this mixture carefully on the flat top of each half-peach and sprinkle with a caster sugar.
Ingredients (serves 4-6)
6 firm ripe peaches
10 macaroons (or more if desired)
2 teaspoons caster sugar
1 tablespoon of unsalted butter
2 egg yolks
200 ml (1 cup) dry white wine
2 egg whites
ice cream or pouring cream to serve
Method
Preheat the oven to 180â—¦C (350 â—¦F).
Blanch peaches in boiling water for about 15-30 seconds. Then refresh them in cold water. Carefully remove the skin.
Cut peaches in half. Twist the halves in opposite directions to separate them. Remove the peach stones.
Cut away a little of the central flesh to make a larger hole for stuffing. Chop this flesh finely and set aside.
Put the Amaretti biscuits in a bowl and crash them finely with the end of a rolling pin.
Cream the butter and sugar together until smooth in a separate bowl. Then add chopped peach flesh and egg yolks.
Lightly butter a baking dish. Fill the peaches with stuffing then place them in the dish in a single layer. Pour a white wine over the peaches.
Bake the peaches a preheated oven at 180â—¦C until they get tender for about 20 minutes. Making a meringue on a top, cover each -half peach with the beaten egg whites before 10 minutes of the baking finished.
Pour any juice left on a tray over the peaches when serving. Serve sided with an ice cream or a whipped cream.
If you enjoyed this post, make sure you subscribe to my RSS feed Print it
{ 1 trackback }
{ 2 comments… read them below or add one }
Don’t you just love Italian desserts? So light, refreshing and simple… like the rest of the cuisine, it’s all about letting fresh local ingredients shine on their own, just dressed up slightly. These peaches remind me of summer days and sweet aromas! Thanks for sharing this great recipe
Hi Marta, thank you. I personally love all Italian cuisine meals and desserts as well.