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Baked peaches with amaretti biscuits, walnuts & raisins

by Tash 3rd May 2016
Sicilian baked peaches

Travel to the area around Mount Etna in Sicily and you’ll find luscious, plump peaches growing in the sunshine. If you’re forced to stay closer to home, give this recipe a go and you can enjoy Sicilian food at its finest.

On top of juicy peaches, pack crushed walnuts, raisins, Amaretti biscuits and a healthy glug of amaretto and serve up the ultimate post-dinner Italian treat.

Prep time: 25 minutes

Cooking time: 30 minutes

Ingredients (serves 4)

4 ripe peaches, halved and stoned

20g raisins

20g walnuts, roughly chopped

4 amaretti biscuits, crushed

55g golden caster sugar

1 medium egg yolk

1 tsp cocoa powder

1/2 tsp ground cinnamon

30g salted butter (room temperature), cut into cubes, plus extra for greasing

2 tsp amaretto liqueur

100ml dry white wine

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1. Place the raisins in a small bowl/ cup, pour over the amaretto and leave to soak for 20 minutes.

2. Preheat the over to 180ºC.

3. Take a peach half and enlarge the stone cavity by removing some of the flesh using a teaspoon – this should create a bowl in the centre of the peach.

4. Chop the removed flesh and set aside. Repeat for all the peaches.

5. Make the filling for your peaches: mix the chopped peach flesh, amaretti biscuits, 40g of caster sugar, egg yolk, cocoa powder, walnuts, cinnamon and half the butter in a small bowl. Stir in the raisins and amaretto.

6. Grease a baking dish with butter and place the peaches cut-side up in rows in the dish.

7. Divide the filling between the peach halves, pressing into each cavity.

8. Sprinkle over the last of the sugar, dot the remaining butter on top of the filing and pour wine around the fruit.

9. Bake for 30 minutes and serve hot with vanilla ice cream (or even gelato!).

Are you inspired to give this Sicilian recipe a go? Let us know in the comments or share your snaps over Instagram.

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