One of the most classic and classiest desserts of the Italian repertoire, from Piemonte: peaches, stuffed with amaretti biscuits mixed with liqueur, then roasted. I prefer not to include the customary cocoa powder in the filling, because I feel it overpowers the delicate peach flavour, but if you like the idea, just add a tablespoon to the mix. I also prefer to roast the peaches before stuffing them – this makes them creamy tender, the way I like it. Eat it warm.
This lovely dessert works well also with the lustreless peaches we often get here in the UK and it is the loveliest farewell to summer.
Tag: peaches
Torta di polenta con pesche e lamponi (polenta, peach and raspberry cake)
One of those incredibly simple, almost ingenuous, but delicious Italian cakes that can be rustled up in five minutes, in just one mixing bowl and that everyone loves.
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Italian home cooking 