{"id":316,"date":"2010-07-13T21:49:40","date_gmt":"2010-07-14T04:49:40","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=316"},"modified":"2012-06-29T20:25:35","modified_gmt":"2012-06-30T03:25:35","slug":"pesche-ripiene-stuffed-peaches","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/pesche-ripiene-stuffed-peaches\/","title":{"rendered":"Pesche Ripiene \u2013 Stuffed Peaches"},"content":{"rendered":"

\"Peaches-Amaretto-640x463-3745_755\"<\/a><\/p>\n

The Italians have a way with peaches.\u00a0 They eat them out of hand.\u00a0 They put them in wine.\u00a0 And they fill them with Amaretti cookies and bake them.\u00a0 Oh, what a dessert.\u00a0 Peaches were introduced to the Italians by the Persians in the first century of the Common Era.\u00a0 In fact, let’s set the record straight right here.\u00a0 No, Titus Pullo did not avail himself of peaches from Cicero’s garden before assassinating the great lawyer and orator.\u00a0 There were no peaches to be had, unless at that point he had been in Greece.\u00a0 I, as much as any fan of HBO’s series Rome, hated to see the error.\u00a0 History calls out to be put right.\u00a0 The Keeper of the Flame is pleased to oblige.
\n\"Ingredients\"<\/a>
\nWhen I think of summer I think of the cornucopia of fresh fruit we have available.\u00a0 There are melons and berries, plums and nectarines, but to me the undisputed Queen of Summer is the peach.\u00a0 Just think of a hot summer day and that first bite into a ripe peach.\u00a0 Your teeth bite the firm skin.\u00a0 They meet a bit of resistance.\u00a0 The skin is pierced and gives entry to the firm but succulent flesh that is the warm, juicy interior of a ripe peach.\u00a0 The juice drips delightfully down your chin.\u00a0 You try to catch it all, but you can’t.\u00a0 Surrender.\u00a0 This is a peach and it is summer.<\/p>\n

Traditionally Italy’s north and central regions were the centers of the Italian peach industry. However over the last twenty years, the south has risen to its current dominance in peach cultivation.\u00a0 Summer markets all over Italy are flush with the bounty of the Mezzogiorno, and the Italians love it.\u00a0 I am racking my brain trying to recall the first time I tasted Pesche Ripiene, but it would seem this dessert has been with me forever.\u00a0 It is easy to make, and it calls for another of my favorites, the Italian pantry staple,\u00a0 Amaretti.\u00a0 These cookies originated in 1718 in\u00a0 the town of Saronno.\u00a0 The story goes that on the occasion of a visit by the Cardinal of Milan a young couple, Giuseppe and Osolina, baked the cookies.\u00a0 The Cardinal so loved the cookies that he blessed the couple, and the rest, as they say, is history.\u00a0 Wrapped in pairs to symbolize love, these delightfully crunchy Italian macaroons are great by themselves, but ground up as part of a filling for peaches, they rise to another level in a dessert that is greater than the sum of its parts.<\/p>\n

\"Stuffed-Peaches-640x327-3891_754\"<\/a><\/p>\n

This dessert is easy.\u00a0 Easy.\u00a0 Cut the peaches in half and pit them.\u00a0 Fill them.\u00a0 Bake them.\u00a0 Eat them.\u00a0 And it is summer.\u00a0 It is hot.\u00a0 If you look at the recipe and stop at “Preheat the oven to 350 degrees”, keep reading.\u00a0 You can do these in your grill.\u00a0 Really.<\/p>\n

…<\/p>\n

Pesche Ripiene – Stuffed Peaches<\/strong><\/p>\n

2 peaches, ripe but still firm
\n1\/ 2 lemon
\n1 teaspoon Amaretto<\/p>\n

8 Amaretti cookies
\n1 teaspoon demerara sugar
\n1 tablespoon Pernigotti or other dark unsweetened cocoa*
\n2 teaspoons unsalted butter<\/p>\n

Chantilly Cream or Vanilla Ice Cream to serve<\/p>\n

Preheat oven to 350 degrees.<\/p>\n

Cut peaches in half.\u00a0 Remove and discard the pits.\u00a0 Slightly enlarge the hollow in each half using a mini ice cream scoop, a melon baller or a carefully wielded tea spoon.\u00a0 Rub the cut side of each peach with the lemon half and drizzle a bit of Amaretto over each one.\u00a0 Place peaches cut side up in a buttered baking dish.<\/p>\n

Place Amaretti, sugar, cocoa and butter in bowl of a mini food processor, and pulverize. Alternately you may crush the amaretti with a rolling pin or your hands and combine them with the sugar, cocoa and butter.<\/p>\n

Divide the Amaretti mixture between the peaches, placing it in the hollow of the peaches and piling it on top of the peaches.<\/p>\n

\"In<\/a><\/p>\n

Bake for 35 minutes.\u00a0 Peaches are done when a paring knife slips easily in.<\/p>\n

Remove peaches from oven and let rest 10 minutes before serving.\u00a0 While your peaches cool, you can make your ice cream scoops or whip your Creme Chantilly.\u00a0 Serve peaches with vanilla ice cream or Chantilly Cream.<\/p>\n

If you prefer not to use the Amaretto, you may omit it entirely from the Amaretti mixture and substitute 1 teaspoon vanilla extract in the Chantilly Cream.<\/p>\n

This is such a terrific summer dessert.\u00a0 If you really want to keep your kitchen cool, you can bake these peaches in your covered outdoor grill, gas or charcoal.\u00a0 Be sure to place the peaches in a pan that is safe for the grill.\u00a0 Cover the peaches with foil. Heat your grill to medium, and bake the peaches.\u00a0 Check after 25 minutes to see if the peaches are tender.<\/p>\n

* If you can not find Pernigotti cocoa, any high quality dark cocoa will do.\u00a0 Penzey’s makes a delightful high fat Dutch cocoa, available from Penzeys.com<\/a>.<\/p>\n

…<\/p>\n

Chantilly Cream<\/strong>
\n1 cup whipping cream
\n1 tablespoon granulated sugar
\n2 teaspoons Amaretto<\/p>\n

Combine all ingredients and beat until very soft peaks form.<\/p>\n

\"Amaretti-Cookies-640x332-3747_741\"<\/a><\/p>\n


<\/p>\n

Note: You can click on any picture for a slide show!<\/em><\/p>\n

I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The Italians have a way with peaches.\u00a0 They eat them out of hand.\u00a0 They put them in wine.\u00a0 And they fill them with Amaretti cookies and bake them.\u00a0 Oh, what a dessert.\u00a0 Peaches were introduced to the Italians by the Persians in the first century of the Common Era.\u00a0 In fact, let’s set the record […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,3,59],"tags":[41,44,47,46,42,40,48,45,39,43,49],"class_list":["post-316","post","type-post","status-publish","format-standard","hentry","category-dessert","category-default","category-recipes","tag-amaretti","tag-amaretto","tag-chantilly-cream","tag-cocoa","tag-mezzogiorno","tag-peaches","tag-penzeys-spices","tag-pernigotti","tag-pesche-ripiene","tag-saronno","tag-stuffed-peaches"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-56","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=316"}],"version-history":[{"count":3,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/316\/revisions"}],"predecessor-version":[{"id":4518,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/316\/revisions\/4518"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}