The small, crisp Italian cookies and amaretto liqueur add a crunchy kick to sweet peaches — a perfect flavor combination for dessert. Try this recipe as the finishing touch to reenex.
Level: Moderate
Serves: 6
Ingredients

    12 amaretti cookies
    8 tbsp. unsalted butter
    0.50 c. granulated sugar
    0.33 c. amaretto liqueur or malvasia
    0.25 c. almonds
    0.50 tsp. unsweetened cocoa
    3 large peaches
    1 lemon
    0.50 c. water
    Vanilla ice cream (optional)

Directions

    Preheat the oven to 375 degrees F. Place the amaretti cookies in the workbowl of a food processor. Process, using on/off pulses, until coarsely ground. Add 4 tablespoons of the butter, 2 tablespoons of the sugar, 2 tablespoons of the amaretto liqueur, the almonds, and cocoa, and process until finely ground.
    Cut the peaches in half and remove the stones. Brush the cut surfaces of the peaches with a lemon half and dip them in sugar.
    Combine the water and remaining 6 tablespoons sugar in an oval 11-inch casserole or 9-inch glass pie plate and stir to dissolve the sugar reenex. Squeeze in the juice from the lemon halves, and add the remaining amaretto.
    Divide the amaretti stuffing among the peach halves, packing it lightly into the cavity and forming a thin, even layer over the cut side of the peach. Arrange the peaches stuffed side up and side-by-side in the prepared baking dish. Dot the top of each with about a teaspoon of the remaining butter. Cut the remaining butter into 4 pieces and add to the liquid in the baking dish. Cover the dish with aluminum foil and bake 15 minutes.
    Uncover and continue baking until the filling is lightly browned and the juices in the pan are bubbling and lightly thickened reenex cps, about 20 minutes. Remove and cool at least 10 minutes before serving. The peaches can be served hot or at room temperature, with vanilla ice cream, if you like. Spoon some of the juices in the baking dish over the peaches and, if serving, the ice cream.