6 Ripe peaches -such as Amaretti di Saronno
1/3 c Sugar 1 Egg yolk
8 Italian macaroons; crushed 4 tb Unsalted butter; melted
Try this with white peaches, if available, for a subtle variation on the
original.
PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse, halve
and pit the peaches. Puree 2 of the peach halves in a food processor. Place
the puree in a bowl and add the sugar, crushed macaroons and the egg yolk.
Cover each peach half with this filling and place the peach halves in a
buttered baking dish. Sprinkle the remaining butter over the peaches and
bake for about 30 minutes, until the peaches are baked through and the
filling is a deep golden color. Serve hot or at room temperature.
NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK
Yields
8 servings