Stuffed peaches with chocolate and amaretti, traditional Piedmontese recipe

Oven-Baked Stuffed Peaches

09/01/2025

Today we’re sharing a dessert made with one of the most beloved summer fruits: peaches. Following the recipe of our Cesarina Maria Cristina from Parma, we’ll prepare delicious stuffed peaches, perfect for ending your summer lunches on a sweet note!

Just looking at them is enough to make your mouth water: these stuffed peaches are a traditional Piedmontese spoon dessert that’s easy and quick to make. Each peach becomes a little treasure chest, holding a luscious filling of amaretti and chocolate. The sweet, juicy flesh of the peaches pairs perfectly with the slightly bitter taste of chocolate, creating a combination that’s impossible to resist. While baking, your kitchen will be filled with an irresistible aroma that will make you eager to taste them!

Storage

Once baked, the stuffed peaches can be kept in the refrigerator in an airtight container for up to three days.

Baked stuffed peach served on a small plate

Oven-Baked Stuffed Peaches

A summer spoon dessert that combines the sweet softness of peaches with the indulgence of chocolate and amaretti

DifficultyEasy

Preparation time15m

Cooking time35m

Servings10

€

CostMedium

Ingredients

6–8 peaches (preferably freestone)
Half a pack of amaretti cookies
2 tablespoons of dark chocolate
1 tablespoon of sugar
1 knob of butter
1 egg

Method

Cut the peaches in half and remove the pits.
Using a small spoon, create a hollow in each peach half and set aside the flesh.
Prepare the filling by mashing the peach flesh with a fork (or using a hand blender) and mixing in the egg, melted butter, chopped amaretti, dark cocoa, and sugar.
Fill the peaches with the mixture and place them on a baking tray.
Preheat the oven to 170°C (340°F) and bake the peaches for about 30–35 minutes.
Serve cold.

Tip from Cesarina Maria Cristina: for an extra indulgent touch, serve the stuffed peaches with a scoop of cream ice cream or a drizzle of zabaglione.

Maria Cristina

Peaches: a fruit from the East

The peach tree comes from China, where it was considered a symbol of immortality. From there, it reached Rome in the 1st century AD and had already spread across the Mediterranean thanks to Alexander the Great. In Italy, peach cultivation began in the early 20th century in the Verona and Romagna regions.

Peaches are one of the typical summer fruits. They are rich in water, fiber, minerals, and vitamins, while being low in calories and fat-free. There are thousands of peach varieties worldwide, differing in size, flesh and skin color, and the presence or absence of fuzz. The most well-known include yellow peaches, white peaches, nectarines (also called clingstone peaches), percoco peaches (mainly used for juices and jams), merendella, Saturn peaches (with their distinctive flat shape), and mountain peaches.

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