Almond-Stuffed Peaches

from "italian food forever" - http://www.italianfoodforever.com/iff2008/index.php?option=com_content&view=article&id=265:almondstuffedpeaches&catid=49:cdesserts&Itemid=65

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  firm  fresh peaches
• 1⁄4 cup  toasted  blanched almond, finely ground
• 1⁄3 cup amaretti cookie, ground
• 2  teaspoons sweet wine
• 1  egg yolk
• 2  tablespoons unsalted butter

Directions

1. Preheat oven to 375°F
2. Cut peaches in half and remove the pit. Remove a little of the pulp from the center of each peach half to create a slightly larger cavity, reserving the removed pulp.
3. Put the peach halves in a casserole dish skin-down.
4. Mash the removed pulp in a bowl. Add the almonds, ameretti cookies, egg yolk, and wine. Mix well.
5. Fill each peach half with a spoonful of the almond mixture. Cut a piece of the butter and place it on top of the filling. Bake for 25-30 minutes until the filling is golden-brown and the peaches are tender but still firm.