Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pesche Ripiene -- Stuffed Peaches




Source of Recipe


Internet


List of Ingredients




7 Peaches
10 bitter almonds, or the nutmeats from the pits of the peaches
2 ounces (50 g) candied citron, chopped
2 ounces (50 g) candied melon rind
3/4 cup Sweet dessert wine, along the lines of a Moscato di Pantelleria (15% alcohol)
Sugar


Recipe



Blanch the peaches for a few seconds, then remove their skins (they should simply peel off). Peel the almonds and blanch them too. Cut the peaches in half and remove the pits. Grind the almonds in a mortar with the candied fruit, or blend them to a fine paste, using short bursts to avoid liquefying them. Mid-way through the process add the one of the peaches. Preheat your oven to 400 f (200 C). Use the filling thus obtained to fill the pit cavities of the peach halves, press the halves back together. Dust them with abundant sugar, sprinkle them with wine, and bake them for about 25 minutes. They're delightful either hot or cold.