Baked stuffed peaches is a fresh and simple recipe that is perfect for serving during the summer months. The recipe is from Piemonte and is loved throughout Italy. The origins of this traditional dessert date back to Medieval times when peaches were abundant in the countryside and could easily be picked. Historically, this dish was served on August 15, which marked the start of the summer holiday season in Italy and when peaches are most succulent.
These “persi pien” as they were once called in dialect used to be prepared by grandmothers, who handed the recipe down from generation to generation and served during family meals in the vineyards and in country gardens.
for 4 people
- 4 yellow peaches
- 15 amaretti biscuits
- 3 tablespoons of peach marmalade
- 3 tablespoons of apricot marmalade
- 3 egg yolks
- Moscato d’Asti DOCG
- Piemonte DOC Chardonnay
Cut the peaches in half, remove the pit and place in a bowl, previously greased with butter.
Chop the amaretti biscuits and mix with the 2 marmalades. Add a drop of Piemonte DOC Chardonnay and fill the peaches. To each peach halve, add one teaspoon of sugar and a butter curl.
Bake the peaches until the crust is dark.
Separately, prepare a “zabajone” (egg nog) with the 3 egg yolks and the Moscato d’Asti DOCG.
Add one heaping teaspoon of the “zabajone” to each peach halve and serve.
Kidney, originally a poor man’s meal reflecting peasant cuisine, has over time become a food appreciated by chefs and is today a protagonist in the most refined Italian cuisine.
Baked stuffed peaches is a fresh and simple recipe that is perfect for serving during the summer months.