- Unsalted butter, for the baking dish
- 4 ripe peaches, washed and patted dry
- 5 tablespoons crushed amaretti cookies (about 2 ounces)
- 1 large egg yolk
- 1/2 teaspoon cocoa powder
- 1/4 cup dry white wine, such as Pinot Grigio
- Whipped cream, for serving (optional)
- To hurry along not-very-ripe peaches, put them in a paper bag, close the top, and let them sit at room temperature until they ripen. I wish I could give you a specific length of time, but you just need to keep checking until they're ready.
- Butter a baking dish large enough to hold 8 peach halves in a single layer.
- Cut the peaches in half with a small knife and remove the pits. Cut off the peel in strips. Place the peach halves in the baking dish as you finish peeling them.
- Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling.
- Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.
- Preheat the oven to 350°F and center a rack in the oven. Divide the filling among the peach halves. Pour the wine into the dish around the peaches. Bake 30 to 35 minutes or until a thin crust forms on the filling. Let cool to room temperature or refrigerate until chilled. Serve with whipped cream, if you like.