It rained slightly in Milan. Temperature dropped. Per friend’s request I tried baking a Piemont dessert, Pesche ripiene. The only version I’ve got is from a Germany cookbook. Wine and ground almond are extra to his mother’s version. It’s a nice try out and can certainly repeat for serving guests. Bravo!
Nice dessert is after a meal. We had gorgonzola pistachio pasta and then the lovely chocolate amaretti stuffed peaches.
We will attend a concert of Beethoven and Robert Schumann at the Leonardo da Vinci National Science and Technology Museum this afternoon.
4 big ripe peaches (halfed)
1 Tablespoon cacao powder
10 Amaretti biscuits (ground)
2 tablespoon ground almond
300ml Moscato (optional)
1.5 tablespoon butter, cubed
- Scoop out flesh from the peaches by leaving around 1 cm to the skin
- Mash the peach flesh. Add ground almond and mix well.
- Mix in cacao, egg and amaretti. Add wine and mix well until it resembles creamy texture.
- Lay the peaches in a greased baking pan. Fill out the peach cavity with the peach mixture.
- Dash butter cubes onto the top of the filling. Sprinkle sugar. Pour the rest of wine into the baking pan.
- Bake at 180C for 35-40 minutes. Serve at room temperature or cold.