Some desserts feel like little moments of serendipity, and these Amaretti Stuffed Peaches are exactly that. Born from one of those “I finally have everything I need” kitchen days, they take simple ingredients — firm, sweet peaches, crisp amaretti biscuits, a splash of almond liqueur, and a touch of butter — and turn them into something truly heavenly.
Warm, fragrant, and beautifully golden, they’re the kind of dessert that makes you stop for a moment and savour every bite. Whether you’re baking for guests or treating yourself, this is one of those recipes that proves the most blissful things are often the simplest.
These were something I have wanted to make for a long time, but I never got around to it, because . . . I either had the peaches and no amaretti, or the amaretti but no peaches. This week my stars must have been aligned because I finally had everything in place to do them . . . but then I couldn't find the recipe I wanted to use.
Grrr . . . I hate it when that happens, and it happens all too often to me! I need to create a folder that I save all the recipes in that I want to cook one day, instead of just mentally filing them in my head. My head is a notoriously bad filing cabinet, and with each year that's passes it's not getting any better!
So anyways I kind of just made this up in my head, based upon what I thought we would like and what I thought would work.
I used beautiful white fleshed peaches that were just the perfect balance of sweet and tart . . . they were not overly ripe. If you are going to be baking fresh fruit to be served in this way, it is probably best that they still be quite firm.
These were Heavenly served warm with some cream for pouring. Do you hear me? HEAVENLY! Absolutely flipping gorgeous! I can't find enough words to describe how delicious they were and let me tell you I have eaten some pretty delicious desserts in my time.
Hands down this was my all time favourite dessert. No kidding. I hope you'll try them. If you do I think you will agree. BLISS ♥♥♥ You may want to double the recipe, especially if you are serving guests. They are sure to want seconds.
🍑INGREDIENTS REQUIRED
TO MAKE
AMARETTI STUFFED PEACHES 🍑
There are a few special ingredients, but I usually buy small sampler amounts of liqueurs and alcohols just for using in desserts like this.
- 6 ripe, but firm peaches
- 12 (60g) of crisp amaretti biscuits, crushed
- 1 large free range egg yolk, beaten
- 2 TBS caster sugar (superfine sugar) plus extra for sprinkling
- 3 TBS ground almonds
- 1 TBS Disaronno liqueur or amaretto
- 3 TBS apple juice or white wine
- unsalted butter
To serve:
- Cream, vanilla ice cream or clotted cream
🍑NOTES ON INGREDIENTS🍑
Peaches
Choose firm, not overly ripe peaches — they hold their shape better during baking and give you that perfect balance of sweet and tart. I used white fleshed peaches that were not overly ripe.
Amaretti Biscuits
These crisp Italian almond cookies bring both crunch and deep almond flavour. When crushed, they create a beautifully textured filling that pairs perfectly with the soft baked fruit .
Ground Almonds
Added to the crushed amaretti, they enrich the filling and help bind everything together while boosting the almond aroma that makes this dessert so special .
Caster Sugar
A touch of superfine sugar sweetens the filling and adds a light caramelized finish when sprinkled on top before baking. You can use regular granulated sugar if that is all you have.
Egg Yolk
The egg yolk acts as a binder, giving the filling structure so it bakes into a soft, almost frangipane‑like centre inside each peach .
Disaronno or Amaretto
A splash of almond liqueur deepens the flavour and adds a lovely warmth. You can use any almond‑flavoured liqueur you have on hand .
Apple Juice or White Wine
Just a drizzle keeps the peaches moist as they bake and creates a light syrup in the dish. The author mentions apple juice, Prosecco, or even water as options .
Butter
A thin slice on top of each peach melts into the filling, helping it turn golden and adding richness to every bite .
Cream, Ice Cream, or Clotted Cream (for serving)
These peaches are HEAVENLY served warm with cream — the cool richness contrasts beautifully with the warm, jammy fruit and almond filling.
🍑HOW TO MAKE AMARETTI STUFFED PEACHES🍑
These are a very simple make.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 12 by 10 inch baking dish. Set aside. (I used a ceramic dish that was about 1 1/2 inches deep)
- Cut each peach in half and remove the stones. (I follow the "cheeks" of the peach)
- Scrape out a bit of the centre of each peach with a small spoon into a bowl, leaving a slight hollow. (You just want a hollow large enough to hold the filling.)
- Mix in the crushed amaretti, ground almonds, sugar, egg yolk and liqueur. (Mix everything together well.)
- Place the peach halves into the baking dish, cut side up. Fill the hollows with the amaretti mixture, dividing it equally amongst the peaches. (I used a small spoon to do this. Don't pack it in. Fill them lightly.)
- Lay a thin slice of butter on top of each. Sprinkle with a bit more sugar and the wine. (The pat of butter makes for beautiful flavors in the finished dish.)
- Bake for 20 to 25 minutes until golden. Serve warm with or without lashings of cream or even ice cream, or clotted cream. It depends on how decadent you want to be. (I chose heavy cream, poured/drizzled over top.)
🍑HINTS AND TIPS FOR SUCCESS🍑
Choose firm peaches for baking. Soft or overly ripe peaches collapse in the oven — the recipe notes that the white peaches used were “not overly ripe” and held their shape beautifully.
Scoop out just enough peach flesh to create a proper hollow. You want space for the filling, but not so much that the peach loses structure. I suggest scraping out “a bit of the centre” only.
Crush the amaretti finely for the best texture. The filling works because the biscuits are crumbled well and mixed with ground almonds, sugar, liqueur, and egg yolk — this helps it bind and bake evenly.
Use any almond‑flavoured liqueur you have. Disaronno, Amaretto, or similar — the recipe is flexible, so use what’s in your cupboard.
Don’t skip the butter slice on top. That thin pat of butter melts into the filling and helps create a golden, caramelized finish.
Add a splash of liquid before baking. Apple juice, Prosecco, or even water helps keep the peaches moist and encourages a syrupy bake.
Bake until golden — not just until soft. The recipe recommends 20–25 minutes, but look for that lovely golden top as your cue.
Serve warm for maximum bliss. These are “HEAVENLY” served warm with cream — warm peaches release their aroma and sweetness.
Double the recipe if serving guests. They’re so delicious that I suggest making more than you think you’ll need.
Try nectarines or apricots when peaches aren’t available. The recipe is wonderfully adaptable to other stone fruits. You could also use large plums or even pears.
🍑FREQUENTLY ASKED QUESTIONS🍑
CAN I USE PEACHES THAT ARE VERY RIPE?
It’s best to use firm peaches so they hold their shape while baking. The white peaches I used were “the perfect balance of sweet and tart… not overly ripe.”
WHAT IF I DON'T HAVE AMARETTI BISCUITS?
Amaretti give the filling its signature almond flavour and crunch, but you can experiment with other crisp cookies and add a splash of almond liqueur to keep that lovely flavour profile. The original recipe was created based on what I had on hand — so it’s flexible. Coconut macaroons would work very well.
CAN I USE SOMETHING OTHER THAN DISARONNO?
Yes! You can use Amaretto or any almond‑flavoured liqueur you have.
WHAT FRUITS CAN I SUBSITUTE IF PEACHES ARE NOT IN SEASON?
Nectarines or ripe apricots work beautifully — both are great alternatives. You could also use large firm plums or pears.
HOW SHOULD I SERVE THESE?
Warm, with pouring cream, ice cream, or clotted cream. They are “HEAVENLY” served this way. I would even choose them over chocolate.
CAN THESE BE MADE AHEAD OF TIME?
They’re best baked and served fresh, but you can prepare the filling ahead and refrigerate it. Stuff the peaches just before baking for the best texture.
🍑A FEW MORE FRESH FRUIT RECIPES TO ENJOY🍑
This is my favorite time of year when we have an abundance of fresh fruit available to us. Here are a few more ways to enjoy some of it!
FRESH FRUIT COMPOTE - A beautifully simple way to brighten your breakfast or dessert. Made with fresh or frozen fruit gently simmered with honey or maple syrup until soft and jammy, it turns even underripe fruit into something truly lovely. Spoon it over yogurt, granola, overnight oats, rice pudding, or warm vanilla ice cream — its natural sweetness and vibrant flavour make every bite feel like a little continental treat.
MACEDONIAN FRUIT SALAD - A bright, refreshing mix of bananas, peaches or nectarines, apple, kiwi, orange, and grapes, all gently marinated in their own juices with a splash of lemon and just a touch of sugar for balance. It’s colourful, simple, and wonderfully fresh — perfect spooned over yogurt or cereal, served alongside pancakes or muffins, or enjoyed on its own as a light breakfast, brunch side, or healthy snack. A beautiful way to enjoy your five‑a‑day with ease and flavour.
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Yield: Serves 6
Amaretti Stuffed Peaches
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
This just may be the most delicious dessert you will ever taste. I used white peaches for this, but you can use any colour you want, or even nectarines or ripe apricots. It's very adaptable.
Ingredients
- 6 ripe, but firm peaches
- 12 (60g) of crisp amaretti biscuits, crushed
- 1 large free range egg yolk, beaten
- 2 TBS caster sugar (superfine sugar) plus extra for sprinkling
- 3 TBS ground almonds
- 1 TBS Disaronno liqueur or amaretto
- 3 TBS apple juice or white wine
- unsalted butter
To serve:
- Cream, vanilla ice cream or clotted cream
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 12 by 10 inch baking dish. Set aside.
- Cut each peach in half and remove the stones. (I follow the "cheeks" of the peach)
- Scrape out a bit of the centre of each peach with a small spoon into a bowl, leaving a slight hollow.
- Mix in the crushed amaretti, ground almonds, sugar, egg yolk and liqueur.
- Place the peach halves into the baking dish, cut side up. Fill the hollows with the amaretti mixture, dividing it equally amongst the peaches.
- Lay a thin slice of butter on top of each. Sprinkle with a bit more sugar and the wine.
- Bake for 20 to 25 minutes until golden. Serve warm with or without lashings of cream or even ice cream, or clotted cream. It depends on how decadent you want to be.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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There’s something wonderfully comforting about a classic omelet, but when you’re craving a breakfast that feels a little more special, this Herbed Soufflé Omelet is just the thing. Light, airy, and beautifully puffed, it brings together simple ingredients and fresh herbs to create a dish that looks impressive yet comes together with ease.
Whether you’re cooking for a slow weekend morning or treating yourself to a quiet brunch for one, this soufflé‑style omelet delivers that perfect balance of hominess and elegance. It’s the kind of recipe that proves you don’t need complicated steps to make breakfast feel extraordinary.
I had a request a week or two ago for a Souffle Omelet. I was happy to oblige. Souffle omelets are light and airy and quite puffy when compared to ordinary omelets. This is achieved by separating the eggs, whipping egg whites until stiff and then folding in the yolks. The incorporation of the air from whipping the whites is what makes them so light and fluffy. They really are quite lovely.
You can fill them with anything you like. Sour cream and smoked salmon with some dill are a nice combination. Ham and cheese. Sauteed vegetables. Really anything can go into one, Today I filled mine with some sour cream and fresh herbs and then I whisked more sour cream with some milk to make a simple sauce to spoon over top and scattered more fresh herbs on top.
I served it with some fried potatoes, British Pigs in Blankets and grilled tomatoes. For the pigs in blankets, simply wrap cocktail-sized chipolata sausages with bacon and bake them in a hot oven for about 25 minutes until golden. You can do this and then then throw the omelet together and pop it in for the last few minutes of them cooking. I also threw the grilled tomato in with the pigs in blankets. Just cut a medium vine-ripened tomato in half through the middle and place it onto the baking sheet with the pigs, cut sides down, halfway through their bake time.
I also had some corn muffins which I served on the side. This was a really hearty meal and perfect for a brunch or even a light supper!! Fluffy, rich, light and delicious!
🍳INGREDIENTS REQUIRED
TO MAKE
HERBED SOUFFLE OMELET 🍳
Farm fresh eggs, fresh herbs, and a few store cupboard ingredients. Simple ingredients, delicious results.
- 3 large free range eggs, separated
- pinch of salt or to taste
- 1/4 tsp black pepper
- 2 TBS butter
- 1 TBS finely chopped fresh herbs (Use your favourite combination)
- 120g sour cream (1/2 cup)
- 2 TBS whole milk
🍳NOTES ON INGREDIENTS🍳
Large Eggs (3)
These are the heart of the dish. I use free range organic eggs that I buy up at Pelton's Farm in Torbrook. They are really lovely eggs.
Butter (2 TBS)
I use salted butter. The butter adds a lovely rich flavor to the dish and helps to brown the omelet nicely.
Freshly Chopped Herbs (1 TBS)
These add a note of freshness and a bit of color. You can use any fresh herbs you enjoy that get along well with each other. I used oregano, basil, chives and thyme.
I use full fat sour cream. It is rich and adds a lovely hint of creaminess to the filling and a richness to the simple sauce.
Whole milk (2 TBS)
I like to use whole milk for its rich flavor which works very well with the sour cream. In for a penny in for a pound.
🍳HOW TO MAKE AN HERBED SOUFFLE OMELET🍳
Not difficult at all to make but do pay attention to the timings. They are precise and will result in the perfect omelet.
- Preheat the oven to 200*C/400*F/ gas mark 6. Use a 10 inch oven proof non-stick with sloping sides. (If your skillet has a plastic handle, cover the handle with foil.) Warm your plates. (I stick my plates in a pan of really hot/boiling water to cover. This heats them up and you can give them a quick dry with a clean tea towel when you go to serve.)
- Briskly beat the egg yolks to break it up. Whisk together the egg whites with an electric whisk, along with a pinch of salt, until they are stiff but not dry. Fold into the egg yolks. (You can tell when your whites are over beaten as they will start to look dry and curdled. You don't want to go that far. You just want them to hold their shape in a stiff peak when you life up the beaters.)
- Melt the butter in the skillet over high heat. As soon as the butter begins to foam, pour in the eggs. Spread the egg out with a spatula to cover the bottom. Cook for about 1 minute, until the bottom is golden brown. (DON'T over cook)
- Bang the skillet into the oven and cook for about 3 minutes until it is set. It should be spongy, but still moist. (It shouldn't be too dry. Remember it will continue to cook for a bit when you take it out of the oven.)
- Remove from the oven and sprinkle 2 tsp of the herbs down the centre of the omelet and spoon all but 2 TBS of the sour cream over the herbs. (Remember you will be folding half of the omelet over to cover this.)
- Whisk the remaining sour cream with the milk. Fold the omelet in half. Spoon the milk/sour cream mixture over the omelet and sprinkle with the remaining herbs. Serve immediately. (Enjoy!!)
🍳SAFETY WHEN CHOOSING AND USING EGGS🍳
Great tasting egg dishes and safe to eat egg dishes depend on buying and using eggs in fresh and top condition. Here are a few guidelines to follow.
- Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
- When you bring them home, refrigerate eggs promptly, with the large ends up.
- For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
- Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
- Chill leftover or make-ahead dishes using eggs promptly.
- Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.
🍳FREQUENTLY ASKED QUESTIONS🍳
CAN THIS RECIPE BE DOUBLED?
You certainly could double it, but I would cook it in two separate skillets.
CAN THIS BE MADE AHEAD OF TIME?
I would not make this ahead of time. A part of the reason it fluffs up is in the timing. If you leave it sit too long it will deflate.
MUST I FILL AND SAUCE IT WITH SOUR CREAM?
Not at all, you can choose to fill it with whatever you wish and simply top with a homemade cheese sauce or even no sauce at all. Its quite adaptable.
CAN I USE DRY HERBS?
I recommend using only fresh herbs.
🍳MORE EGG RECIPES TO ENJOY🍳
Eggs are the perfect protein and so very adaptable. Economical and delicious. Here are a few additional ways to enjoy them.
OVEN POACHED EGGS - Perfect every time. If you love poached eggs but hate the fuss, this easy oven method will feel like a tiny miracle. With just a muffin tin, a splash of water, and a couple of eggs, you get beautifully set whites and soft, runny yolks — no swirling water, no broken eggs, no babysitting the stove. You can make two eggs or two dozen, all cooked exactly the way you like them. It’s simple, reliable, and wonderfully hands‑off — the kind of breakfast that makes you wonder why you ever did it any other way.
INA GARTEN'S SMASHED EGGS ON TOAST - If you love eggs but want something a little more special than the usual scramble, Ina’s Smashed Eggs on Toast is pure comfort. Perfectly cooked jammy eggs — firm whites with rich, runny yolks — are gently chopped over crisp, buttery toast spread with grainy mustard for a bright, savoury kick. A sprinkle of salt, pepper, and herbs makes every bite feel warm and satisfying. It’s simple, elegant, and exactly the kind of easy meal that turns an ordinary day into something cozy and delicious.
Pin this delicious recipe to your Breakfast, Brunch, or Egg recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 2
Herbed Souffle Omelet
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
As light as air and a quick and simple make, so long as you don't overcook them. Timings are pretty solid so DO follow them. Very pretty and quite delicious!
Ingredients
- 3 large free range eggs, separated
- pinch of salt or to taste
- 1/4 tsp black pepper
- 2 TBS butter
- 1 TBS finely chopped fresh herbs (Use your favourite combination)
- 120g sour cream (1/2 cup)
- 2 TBS whole milk
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Use a 10 inch oven proof non-stick with sloping sides. (If your skillet has a plastic handle, cover the handle with foil.) Warm your plates.
- Briskly beat the egg yolks to break it up. Whisk together the egg whites with an electric whisk, along with a pinch of salt, until they are stiff but not dry. Fold into the egg yolks.
- Melt the butter in the skillet over nigh heat. As soon as the butter begins to foam, pour in the eggs. Spread the egg out with a spatula to cover the bottom. Cook for about 1 minute, until the bottom is golden brown.
- Bang the skillet into the oven and cook for about 3 minutes until it is set. It should be spongy, but still moist.
- Remove from the oven and sprinkle 2 tsp of the herbs down the centre of the omelet and spoon all but 2 TBS of the sour cream over the herbs.
- Whisk the remaining sour cream with the milk. Fold the omelet in half. Spoon the milk/sour cream mixture over the omelet and sprinkle with the remaining herbs. Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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