I could write poems about Italian peaches. They are soooooo tasty and juicy! No wonder Italian cuisine is rich with peach-based dishes: jams, cakes, numerous “dolce al cucchiaio” (desserts that are eaten with a spoon due to their consistency) are made with them here. In Piedmont they bake peaches with amaretti biscuits, in Apulia the recipe slightly varies with addition of an egg and Vincotto Primitivo. Based on these regional delicacies I make my own variation of baked peaches, which is great served cooled with fresh mint. Be warned: it is heavenly good!
4 medium peaches or nectarines (ripe but firm), halved and stoned
5 tbsp Amaretto liqueur (any brand)
2 tbsp water
100 ml full fat cream
4 tbsp mascarpone cheese
4 amaretti biscuits, crumbled
1 tbsp brown sugar
pinch of freshly grated nutmeg
sprinkle of freshly grated bitter chocolate
2-3 mint leaves finely chopped
Preheat the oven to 180C. Arrange the peaches, cut side up, in a ceramic oven dish. Pour the Amaretto liqueur and water over them, sprinkle them with nutmeg and brown sugar. Bake, uncovered, for 15 minutes. When cooked, cool them for 25-30 minutes.
In the meantime whip the cream with mascarpone (add some sugar if you like sweeter things in life!). Cool it in the fridge for 10-15 minutes.
Put the cooled peaches in small dessert bowls, pour the liquid from the oven dish over them. Pile the whipped cream on top, sprinkle with the chocolate, crumbled amaretti biscuits and mint.