Stuffed peaches

Ingredients for 4 servings:

• 4 large peach(s), soft, alternatively 8 halves from the can is faster
• 80 g biscuits (Amaretti)
• 4 tbsp Marsala
• 2 tsp lemon juice
• ½ tsp cinnamon
• 1 egg yolk
• 2 tbsp butter, for the mold and for topping
• 8 almonds, peeled
• 1 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Italian dessert

Peaches are more tender if you peel them. To do this, place the peaches in a bowl, pour boiling water over them, let them stand briefly, then rinse with cold water and peel them. Halve the peaches and twist them slightly; then the halves can be pulled apart and the stones removed. Soak the amaretti biscuits in Marsala and lemon juice and mash them with a fork. Mix in the cinnamon and egg yolk. Preheat the oven to 200 degrees Celsius. Brush a dish with a little butter. Fill the peach halves with the mixture and press an almond into each one. Place the peaches in the dish, top with knobs of butter, and bake in the center of the oven for 15-20 minutes. Dust with powdered sugar.