Stuffed Peaches Genovese Style

Serves 6

Ingredients

6 peaches, slightly underripe
3 peaches, very ripe
150 grms sugar (depending on sweetness of peaches)
120 grams crushed amaretti (Italian almond biscuits)
1 egg yolk
45 ml peach liqueur or brandy
120 grams finely cushed vanilla wafers
60 grams soft butter

Method

Peel, halve and stone the 6 peaches and scoop out some of the centre so that their cavities will be large enough to contain the stuffing.

Try and keep the halves matched so that they can be fitted together again

Peel and pulp the 3 ripe peaches and combine with 2/3 of the sugar, the crushed amaretti, the beaten egg yolk and liqueur.

Mix well and fill the peach halves with this mixture and place the halves back together so that the peaches look whole.

Mix remaining sugar with the vanilla crumbs and roll the peaches in this mixture. Dot the peaches with the butter, place in a baking dish and cook in a 325 degrees C oven till very tender (about 45 minutes) Baste whilst baking. Serve warm.