Pesche ripiene – Baked stuffed peaches with amaretti

Pesche ripiene – Baked stuffed peaches with amaretti

Stuffed peaches baked in the oven used to be a favourite among desserts at my parents restaurant, and it’s not difficult to see why.

This concoction of peaches, amaretti biscuits, cocoa powder, sugar and butter is as easy and quick to prepare as it is yummy and irresistible to eat.

Stuffed peaches are a dessert of Piedmontese origin, and there are various recipes around. The one I remember my mum doing also involves some fortified wine – I’ve used Marsala this time – to create a fragrant sauce for the peaches. She also used to place a whole amaretto biscuit at the centre of the peach, which also looks quite pleasing. Other recipes call for crushed amaretti instead.

In terms of what amaretti to use, for this recipe you need dry ones, rather than soft ones.

A real treat is to serve the peaches warm, with a side of vanilla – or ‘cream’ flavour – ice-cream.

Oven baked stuffed peaches


1 hour

Ingredients (4 portions)

4 peaches, halved, pit removed

8 amaretti biscuits (dry amaretti)

One spoonful of unsweetened cocoa powder

A drizzle of honey (or a spoonful of sugar)

100 ml Marsala (or other fortified wine)

A pinch of cinnamon

20 g butter, in pieces



  1. Cover a tray with some baking parchment. Place the halved peaches on the tray, skin side down. 
  2. Place one amaretto biscuit at the centre of each half peach. Using a strainer, sprinkle with the cocoa and cinnamon, drizzle with honey and add the Marsala uniformly on top, then scatter the pieces of butter on top.
  3. Place in the oven, pre-heated to 190C static. Cook for about 35 minutes, or until soft.



  • Serve the peaches warm, topped with their sauce. Try adding a scoop of ice-cream on the side, or some whipped cream.