Chocolate Amaretti Peaches

When fresh peaches (or nectarines) are in season, this is such an easy & truly special dessert to make using them & Amaretti cookies. Per the Joy of Baking website: "Amaretti is the Italian name for macaroons, which means little bitter things. Crisp & crunchy on the outside & soft inside, these sml domed-shaped cookies originated in Venice, Italy. Consisting of almonds or almond paste, sugar & egg whites that can be flavored w/chocolate or liqueurs & two baked cookies can be sandwiched together w/ganache, buttercream or even jam. Often served w/a sweet dessert wine, liqueurs or ice cream. Also ground up & added to desserts to give added texture & flavor." You can buy or make the vanilla or chocolate cookies ... or ... use my recipe for chocolate amaretti cookies posted here on RZ. The recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France.

• Ready In: 45 mins
• Serves: 4
• Yields: 8 Peach Halves

Ingredients

• 4  ounces  chocolate amaretti cookies (crushed)
• 2  ounces chocolate (chopped)
• 1  tablespoon honey
• 1⁄4 teaspoon ground cinnamon
• 1  egg white (lightly beaten)
• 4  peaches (ripe, but firm)
• 2⁄3 cup white wine (I suggest a Riesling)
• 1  tablespoon sugar
• 1⁄2  grated orange, zest of
•  whipped cream (to garnish) (optional)

Directions

1. Preheat oven to 375°F.
2. Combine crushed Amaretti cookies, chocolate, orange zest, honey & cinnamon in a bowl. Add the beaten egg white & mix to bind the mixture.
3. Halve & pit the peaches & fill the cavities w/sml mounds of the chocolate mixture.
4. Arrange the stuffed peaches in a lightly buttered, shallow ovenproof dish which will just hold the peaches comfortably.
5. Mix the wine & sugar in a measuring cup & stir to dissolve the sugar. Pour the wine mixture around the peaches.
6. Bake for 30-40 min till the peaches are tender when tested w/a skewer & the filling is golden. Serve immediately w/a little of the cooking juices spooned over the top & whipped cream in a separate bowl as an optional garnish.