Caputo’s Baked Stuffed Peaches

1 1/2 cups sugar
1 cup sweet Marsala
6 peaches, peeled, pitted and halved
1/4 cup almonds, whole, blanched
8 amaretti, or other dry cookie
7 oz. fresh ricotta
1/4 cup confectioners sugar
2 eggs yolks
1 t vanilla extract
1/2 cup rum
1/4 cup almonds, sliced and blanched

Preheat oven to 375 degrees. In a four quart saucepan bring 4 cups of water to a boil. Add the sugar and Marsala. Drop in the peaches and cook for about 5 minutes. Meanwhile grind the cookies and the whole almonds in a fodd processor until powdery. Turn into a bowl, stur in the ricotta and mix thoroughly. Stir in 1 tablespoon of the confectioners sugar, egg yolks, vanilla and rum, mix thoroughly. Fill the halved peaches with the ricotta mixture and place on an oven-proof platter, drizzle with the Marsala syrup. Dust with the remaining confectioners sugar, bake for about 15 minutes, or until golden. Meanwhile toast the sliced almonds in a small pan until golden. Remove the peaches from the oven, top with the sliced almonds and serve warm.

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