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Amaretti Stuffed Peaches


Amaretti Stuffed PeachesThis recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

This is what she had to say about this one: "This is a dessert from my grandparents’ region of Piedmont, Italy. So delicious!".

Webmaster: "My mother-in-law was fighting with the kids over who should have seconds!"


1/2 cup white wine
1/2 cup sugar
6 ripe peaches (we use yellow freestone), peeled, halved and pitted 
12 amaretti biscuits, crushed (we buy them at Italian Bakery)
1 egg yolk, beaten
3 Tblsp cream, whipped


  • Boil the wine and sugar for 5 minutes to form a syrup.
  • Poach the peach halves in the syrup for 5 more minutes, then lift them out with a slotted spoon and let cool.
  • Fold the amaretti crumbs and egg yolk into the cream.
  • Fill the peach halves with the cream mixture.
  • Arrange on a serving plate and pour the remaining wine syrup around them.
Serves 6

Shirley Cline

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