PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 6-8 very ripe peaches pitted and halved
- 100 g amarettis biscuits, crushed
- 6 tablespoons chopped almonds, roughly chopped
- 4 tablespoons sugar
- 1 tablespoon of unsweetened cocoa powder
- 50 g butter, melted
- ¼ cup sweet white wine, preferably Moscato
- Mint leaves, chopped
- Vanilla ice cream
PREPARATION:
- For each peach cut in two, increase the size of the cavity left by the kernel by removing a tablespoon of flesh. Keep the meat.
- Chop the flesh of peaches and mix in a bowl with cookies amarettis, almonds, 2 tablespoons sugar and cocoa powder.
- Add the wine and stir until the texture of the mixture is thick and uniform.
- Brush the peaches with butter on both sides and arrange on a plate, the cavities up.
- Fill each cavity with 2 tbsp. garnish with almonds.
- Sprinkle peaches evenly with remaining sugar.
- Heat the grill of the barbecue to medium-low.
- Arrange the peaches on the grill and cook over low heat, about 20 minutes. (Check the oven frequently to avoid burning peaches.)
- Carefully remove peaches from the grill, as they will be soft and very warm.
- Serve with chopped mint leaves and vanilla ice cream.
