Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375° F. Process the amaretti cookies in the work bowl of a food processor fitted with a metal blade, using on/off pulses, until ground coarsely. Add 4 tablespoons of the butter, 2 tablespoons of the sugar, 2 tablespoons of the amaretto liqueur, the almonds, and cocoa, and process until ground fine.
Step 2
Cut the peaches in half and remove the stones. Brush the cut surfaces of the peaches with a lemon half and dip them in sugar. Combine the water and the remaining 6 tablespoons sugar in an oval 11-inch casserole or 9-inch glass pie plate, and stir to dissolve the sugar. Squeeze in the juice from the lemon halves and add the remaining amaretto.
Step 3
Divide the amaretti stuffing among the peach halves, packing it lightly into the cavity and forming a thin, even layer over the cut side of the peach. Arrange the peaches, stuffed side up, side by side in the prepared baking dish. Dot the top of each with about a teaspoon of the remaining butter. Cut the remaining butter into 4 pieces and add to the liquid in the baking dish. Cover the dish with aluminum foil and bake 15 minutes. Uncover, and continue baking until the filling is lightly browned and the juices in the pan are bubbling and lightly thickened, about 20 minutes. Remove, and cool at least 10 minutes before serving. The peaches can be served hot or at room temperature, with vanilla ice cream if you like. Spoon some of the juices in the baking dish over the peaches and, if serving, the ice cream.
