This dessert, from Lisa’s cookbook “Whatever Happened to Sunday Dinner?”, is a favorite in Lisa’s Italian Kitchen! While in her early 20s, Lisa stayed as a small, rustic pensione in the Tuscan coastal town of Forte dei Marmi. The owner of the pensione and her daughter did all the cooking and one hot summer evening, they presented these fresh peaches baked and stuffed with crunchy amaretti cookies as the evening’s dolce. With the recipe in hand at the end of the summer vacation, and a lifelong friendship with the owner cemented over a common love for amaretto peaches, Lisa returned to the U.S. and, over the course of living between Italy and America over the decades, made this healthy but decadent recipe a staple of her dinner parties. Watch Lisa make this recipe on her YouTube Channel @ItalianSundayDinner . Buon Appetito e tutti a tavola!

Amaretto Peaches Ingredients:

6-8 ripe peaches (if your peaches are not ripe enough set them in the sun for an afternoon)

1 cup crushed Amaretto Disaronno cookies

3 tablespoons granulated sugar

Amaretto di Saronno liqueur

Fresh whipping cream

Amaretto Peaches Directions:

Preheat the oven to 350 degrees. Cut peaches in half and remove the peach stones. Scoop out more of the peach around the hollow left by the stone. Set aside.

In a mortar and pestle, or in a mixing bowl with the back of a spoon, crush the Amaretto Disaronno cookies and add the granulated sugar. In a large casserole arrange the 12 peach halves. Fill the hollows with the Amaretto cookie mixture. Top with a teaspoon of Amaretto Disaronno liqueur on each peach half.

Bake for 20-30 minutes or until peaches are soft. Serve warm, but not hot. Garnish with a dollop of fresh whipping cream in the center, if desired.