Amaretti cookies are a must for this recipe; there really isn’t any substitute for that crunchy almond flavor and texture. They’re becoming more and more popular and easier to find, especially in Italian specialty stores, and they last for a long time; so when you find them, stock up.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
In a medium bowl, beat the cream with an electric mixer until soft peaks form. Cover and refrigerate the whipped cream until ready to use.
Step 2
Preheat the oven to 375 degrees F. Spread 1 teaspoon of butter over the bottom of an 8-inch baking dish. In the bowl of a food processor, pulse the amaretti cookies until finely crumbled. Using a melon baller, scoop out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. Fill the center of the peaches with the amaretti cookie crumbs. Dot each peach with 1/2 teaspoon of butter, then sprinkle 1/2 teaspoon of sugar over each. (The whipped cream and peaches can be prepared 4 hours ahead. Keep the whipped cream refrigerated. Cover and refrigerate the peaches.)
Step 3
Bake the peaches until they are tender and the filling is crisp on top, about 30 minutes. Serve warm with the whipped cream.
