- 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
- Cream, vanilla ice cream or clotted cream
- 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.)
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.
Amaretti Stuffed Peaches
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
- 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.
Fresh, underripe peaches don’t have to be a disappointment — in fact, they’re the secret to this bright and refreshing Green Peach Salad, a clever recipe that turns the hardest, most unforgiving fruit into something truly delicious. Inspired by Genius Recipes and loved for its simplicity, this salad uses firm green peaches that hold their shape beautifully through peeling, slicing, and tossing . A quick maceration with sugar and salt draws out their juices and softens them just slightly, creating a naturally sweet dressing base.
Finished with peppery olive oil, fresh mint, and black pepper, it’s a vibrant, summery dish that proves you really can make a silk purse from a sow’s ear . Perfect with grilled meats, fish or poultry, or as a fresh side on warm days, this salad is a delicious way to make the most of underripe peaches!!
- 2 1/4 pounds (1 kg) un-ripened peaches
- 1/4 cup (50g) of sugar
- 1/2 tsp fine sea salt
- 2 TBS good quality extra virgin olive oil (I like the Greek, it has a great peppery flavour)
- 2 TBS fresh mint leaves, cut crosswise chiffonade
- 1/2 tsp freshly ground black pepper
Un‑ripened peaches (1 kg / 2.2 lbs) Hard, underripe peaches are essential for this salad. Their firm texture holds up beautifully to peeling, slicing, and tossing without turning mushy or collapsing under the dressing. In fact, the harder the better — they stay intact and absorb the seasoning without losing shape.
Sugar (50g / ¼ cup) The sugar helps the peach slices macerate, drawing out their juices and softening them just enough. It also balances the natural tartness of green peaches and creates a lightly sweet, glossy coating.
Fine sea salt (½ tsp) Salt enhances the peach flavour and works with the sugar during maceration to coax out more juice. It also sharpens the overall taste of the salad, making every ingredient pop.
Extra virgin olive oil (2 tbsp) A peppery, good‑quality olive oil adds richness and creates the dressing when combined with the peach juices. It smooths out the sweetness and ties all the flavours together.
Fresh mint leaves (2 tbsp, chiffonade) Mint brings a bright, cooling freshness that contrasts beautifully with the tart peaches. Cutting the leaves into a chiffonade keeps them delicate and prevents bruising.
Freshly ground black pepper (½ tsp) Pepper adds a gentle warmth and a savoury edge, balancing the sweetness and giving the salad a subtle complexity.
- Blanch the peaches for 2 minutes in a bowl of boiling water. This makes them much easier to peel. The peels should just slip off. Make a slice all the way around the middle of the peach and twist, it should pull apart very easily. Remove and discard the pits. (All you need is a large deep bowl of boiling water. You could also use a saucepan. Its up to you.)
- Cut into wedges and drop into a bowl. Add the sugar and salt, giving it all a good swish to combine. (Make sure the wedges are not overly large.)
- Set aside to macerate for 10 to 15 minutes. (This enables the fruit to give up it's juices.)
- At the end of that time, add the olive oil, mint and pepper. Toss together to coat and serve. This salad should be eaten on the day. (It will keep for a few hours, but not much longer than that.)
Use the hardest peaches you can find This salad is designed for underripe, rock‑hard peaches — they hold their shape beautifully and won’t collapse under the dressing .
Blanching makes peeling effortless A quick 2‑minute blanch in boiling water helps the skins slip right off without fighting them .
Twist to separate the peach halves cleanly After peeling, slice around the peach and twist — the halves should come apart easily, making pitting simple and tidy .
Let the peaches macerate properly Don’t rush this step. The sugar and salt need 10–15 minutes to draw out juices and soften the fruit just slightly, creating the base of the dressing .
Use a good, peppery olive oil A high‑quality extra‑virgin olive oil adds richness and depth. The recipe specifically recommends Greek olive oil for its peppery flavour .
Cut mint into chiffonade — never chop Rolling the leaves and slicing thinly keeps them delicate and prevents bruising. Chopping soft herbs makes them blacken and lose freshness .
Serve the salad the same day The peaches are firm at first, but they will soften too much if left overnight. This is a fresh, same‑day dish .
Pair it with grilled meats for a perfect meal The bright, fresh flavours complement grilled steaks and baked potatoes beautifully — a lovely summer combination
Green Peach Salad
This is delicious and makes a great use of the hard peaches you get at the shops. Don't try to make it with fully ripe peaches. They will be too soft and not be able to stand up to the dressing well. This is gorgeous. Talk about making a silk purse from a sow's ear!
Ingredients
- 2 1/4 pounds (1 kg) un-ripened peaches
- 1/4 cup (50g) of sugar
- 1/2 tsp fine sea salt
- 2 TBS good quality extra virgin olive oil (I like the Greek, it has a great peppery flavour)
- 2 TBS fresh mint leaves, cut crosswise chiffonade
- 1/2 tsp freshly ground black pepper
Instructions
- Blanch the peaches for 2 minutes in a bowl of boiling water. This makes them much easier to peel. The peels should just slip off. Make a slice all the way around the middle of the peach and twist, it should pull apart very easily. Remove and discard the pits.
- Cut into wedges and drop into a bowl. Add the sugar and salt, giving it all a good swish to combine.
- Set aside to macerate for 10 to 15 minutes.
- At the end of that time, add the olive oil, mint and pepper. Toss together to coat and serve. This salad should be eaten on the day.
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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