Filled peaches

Name: Filled peaches
Total time: 50 min
Yield: 4 persons
Cuisine: Emilia Romagna
Ingredients: 8 peaches; 4 oz almonds , peeled; 1 bread roll , soaked in milk; 3 egg yolks; 5 oz sugar; 2 egg whites

In this recipe, the slight tartness of the almonds and the delicate flavor of the peaches perfectly balance with the sweetness of this summer dessert.

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MASTERY Level

50 min

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MASTERY Level

4 People

50 min

INGREDIENTS for 4 people

8 peaches
4 oz almonds , peeled
1 bread roll , soaked in milk
3 egg yolks
5 oz sugar
2 egg whites

Preparation

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.

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?

Summer Desserts