Pesche Ripiene

from Recipes From Paradise
by Fred Plotkin

Stuffed Peaches

In Liguria, the peaches are of unsurpassed flavor and fragrance. They fairly drip with nectar and, in my view, are the perfect summer dessert just as they are. There are golden peaches and delicate white ones, but the most typical Liguarian peach, which has almost an orange flesh, comes from the town of Volpedo and bears its name. This is the peach that is often used for stuffing. You should select the most voluptuous peaches you can get your hands on.

Makes 6 servings.

2 ounces/60 g raisins
Rum or vin santo
7 large peaches
12 amaretti cookies, pounded into little crumbs
1 tablespoon/7 g minced candied orange or lemon peel (or a combination of the two)
2 to 3 tablespoons/15 to 20 g sugar
6 ounces/3/4 cup/175 ml dry white wine

Soak the raisins in some rum or vin santo for 1 hour, and then drain. Wash 6 of the peaches, cut each in half, and remove the pit. Wash the seventh peach, peel it and mash it or run it though the food mill to create a pulp. Combine the pulp with the raisins, amaretti crumbs, and orange or citrus peel. Stuff the peaches with the filling. You now have a choice of how to bake the peaches. Some cooks back the stuffed halves. Others, after filling the halves, rejoin them and bake the peaches whole. Whichever you choose, you should top the peaches with a little sugar and then place them in a large baking dish in which the white wine has been poured before adding the peaches. If you choose to back the peach halves, the should be placed filling side up. Bake for 25 to 30 minutes in a preheated 350 degree oven. During baking, baste every so often with the cooking liquid. Serve hot, tepid, or cold.

© 1997 by Fred Plotkin