PESCHE RIPIENI
hotmail sucks the bigone, 8/31/00 2:27 pm
Serves 8
4 ripe peaches, cut in half, pits removed
3 Tbs. butter
3 Tbs. sugar
4 amaretti, crushed into crumbs
2 egg yolks
1 Tbs. cognac
1/4 cup marsala
1/4 cup water
Scoop out a little of the peach pulp from each half-peach to enlarge the hollows. In a small bowl, combine the butter, sugar, amaretti, peach pulp, egg yolks and cognac.
Stuff the peaches with the filling, and arrange them in an open baking dish. Sprinkle each peach with marsala and pour the water into the bottom of the dish. Bake the peaches in a 350-degree oven 30 minutes. Allow to cool 20 minutes before serving
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