Filled peaches

Choose peaches that are not too ripe. Divide in half, and using a knife with a sharp tip, remove the pit and a bit of the flesh, in order to create a space for the filling.

Grease an oven proof dish with butter and lay the peaches in. 
Prepare the filling; soak the bread in the milk and squeeze it out. Beat the egg yolks with the sugar. Crush the almonds in a mortar. Mix together all the ingredients above with the flesh of the peaches.

Whip the egg whites until soft peaks form and fold them into the filling.

Stuff the peaches with the prepared mixture. Place the tray in the oven and bake for about 30 minutes at 300 °F.
Dust with powdered sugar and serve warm.

A variant consists in substituting the almonds with chopped macaroons.

Food History

Stuffed peaches are a true delicacy for the palate and an ancient recipe which can be modified by varying the ingredients for the filling.
Almonds are without a doubt one of the most traditional fillings – even Pellegrino Artusi put this recipe in the first edition (1891) of his “Science in the Kitchen and the Art of Eating Well. A pratical manual for the family” (La scienza in cucina e l’arte di mangiar bene. Manuale pratico per le famiglie).
The peach tree, native to China, is believed to have been introduced to Italy in the first century AD. However, the first orchards that specialized in peach cultivation only appeared at the end of the 19th century in the territory of Ravenna. Today the largest peach producers in Italy are in the regions of Emilia-Romagna, Campania, Veneto, and Lazio.

Did you know that…

peaches are originally from China, where they are a symbol of immortality, and that they were brought to the Western world by Alessandro Magno?

Other suggested recipes

• This dish is part of our “Longing for Summer”menu, created especially for you by our team of chefs. 
• Chocolate-filled Eggs
• Summer Fruit Salad