Baked Peaches From the Piedmont

This is pesche ripiene, the classic baked stuffed peach from Piedmont in northern Italy. And it’s a brilliant bit of kitchen logic: two of the peach halves get pureed and folded into the filling, so the dessert tastes intensely of peach without any extracts or additions.

The filling is that peach puree combined with sugar, a crushed egg yolk, and eight crushed Italian almond macaroons, specifically Amaretti di Saronno if you can find them. The amaretti add a bittersweet almond edge and their dry, crumbly texture absorbs the peach puree into a thick, cohesive filling that holds up during baking.

After 30 minutes, the filling turns a deep golden brown and the peaches soften just enough to be tender without collapsing. Serve hot straight from the dish or at room temperature. Both are correct and equally good.

The recipe suggests trying white peaches for a subtle variation. White peaches have a floral, lower-acid sweetness that reads slightly more delicate than yellow. Worth the hunt in summer.

Pro Tips

• Peaches must be ripe: Firm, underripe peaches won’t release enough juice and the filling will sit on top rather than melding. Ripe but still firm is ideal.
• Crush amaretti finely: Coarse chunks don’t bind with the puree properly. Use a food processor or a rolling pin on the bag.
• Butter the dish well: The filling drips and caramelizes at the edges.
• Room temperature serving works: These can be made ahead and served at room temp, which makes them ideal for dinner parties.

Variations

• Add a splash of Amaretto liqueur: A tablespoon stirred into the filling deepens the almond flavor and adds fragrance.
• White peach version: White peaches give a more delicate, floral result as the recipe suggests. Equally beautiful.