How To Use Fresh Peaches | Stuffed Peaches with Chocolate

copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati
Wish summer was here to stay..too many seasonal fruits and veggies to eat this time of the year and not enough time to spend with all of them in the kitchen…peaches are one of my favorites..the colors, the fragrance..there are some great freestone peaches that I know of in New Jersey (USA)..but I pick my own here from our country farm (Italy)..thank you Mother Nature for the sweet ones you have given us this year…
Peaches always remind me of my trips, as a child, to my grandparents rented beach house in Atlantic City, NJ ….on the drive from Philadelphia to Atlantic City in the month of August stopping at each and every farm stand that dotted the roads to find that perfect basket of Jersey peaches..we would bring them to the beach as a snack or eat them as dessert after dinner…my grandfather was so discriminating when it came to choosing that perfect peach….my gastro-existentialism philosophy continues.. I eat therefore I am!
Today’s dessert was  scrumptious Stuffed Peaches..easy to make..the hardest thing was picking the peaches off the tree..here’s wishing you some fresh peaches
with the recipe and quick video footage of recipe
stuffed peaches 1
stuffed peaches 2
-stuffed peaches 3
 
Stuffed Peaches
4 fresh peaches (sliced in half, pit removed)
2 eggs
1/4 cup sugar
1/3 cup crushed amaretti cookies
3 savoiardi cookies crushed into breadcrumb like pieces
1 tablespoon bittersweet  powdered dark cocoa
1 tablespoon bittersweet chocolate crushed
Wash peaches, half and remove pit. Gently scoop out some of the pulp without tearing skin. Place pulp in bowl. In separate bowl beat eggs with sugar till frothy, Add crushed amaretti, crushed savoiardi to peach pulp, add In beaten egg/sugar mix, dark cocoa powder and pieces. Stir well. Place peach halves on buttered ceramic or glass dish or line baking pan with parchment paper. Fill each peach half with mixture. Bake in preheated oven at 375 for 40-45 minutes, Serve hot or warm with vanilla gelato or whipped cream or without, sprinkle with  crushed hazelnuts.
For more great recipes get your copy of  the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition