4 large peaches
4 teaspoons sugar
1 tablespoon unsalted butter
1 egg yolk
1/2 cup crushed amaretti
Cream together the sugar, butter, and egg yolk in a small bowl. Add the crushed amaretti to the creamed mixture and stir well.
Pour boiling water over the peaches and leave for 2-3 minutes. Peel and halve the peaches and remove the pits. Enlarge the cavities slightly by scooping out some of the flesh with a pointed teaspoon. Add the peach pulp to the egg mixture and blend well.
Pile the stuffing into the peach halves and arrange them in a buttered ovenproof dish. Bake on the center shelf of a preheated over at 350 degrees for 20-30 minutes, or until the peaches are soft but still shapely.
Serve the peaches warm. If you like, serve with a bowl of whipped cream.
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