Easy Amaretti Stuffed Peaches (Baked Peach Dessert)

 

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.

1. 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)
2. Cut each peach in half and remove the stones. (I follow the "cheeks" of the peach)
3. 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.)
4. Mix in the crushed amaretti, ground almonds, sugar, egg yolk and liqueur. (Mix everything together well.)
5. 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.)
6. 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.)
7. 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.

 

Pin this delicious recipe to your Dessert or Fresh Fruit 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 6

Author: Marie Rayner

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

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a 12 by 10 inch baking dish. Set aside.
2. Cut each peach in half and remove the stones. (I follow the "cheeks" of the peach)
3. Scrape out a bit of the centre of each peach with a small spoon into a bowl, leaving a slight hollow.
4. Mix in the crushed amaretti, ground almonds, sugar, egg yolk and liqueur.
5. Place the peach halves into the baking dish, cut side up. Fill the hollows with the amaretti mixture, dividing it equally amongst the peaches.
6. Lay a thin slice of butter on top of each. Sprinkle with a bit more sugar and the wine.
7. 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.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

 

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.