Traditional Piedmontese baked peaches (Pesche Ripiene) filled with crunchy amaretti crumbs and dark chocolate. This simple Italian summer dessert is quick to prepare and delicious served warm with a scoop of vanilla gelato or a drizzle of cream.
Pesche Ripiene come from Piedmont (Piemonte) in northern Italy. Traditionally the filling includes cocoa, but many modern versions use dark chocolate for a deeper, richer flavor. Below is a clear, tested method for making these stuffed baked peaches using chopped dark chocolate and crunchy amaretti cookies.
Ingredient notes
- Peaches: Choose ripe peaches so they are easy to hollow out. Yellow-fleshed peaches work well, but ripe white-fleshed peaches or yellow nectarines are suitable alternatives. Freestone peaches are easiest to pit.
- Amaretti cookies: Use crunchy amaretti, which crush into nice crumbs. Soft amaretti won’t give the same texture.
- Dark chocolate: Aim for a good-quality chocolate, ideally around 70% cocoa, for an intense, balanced taste.
- Sugar: This recipe uses a small amount of sugar because the peaches and amaretti already add sweetness. Adjust to taste if your fruit is less sweet.
Top tips from testing
Leave a border: Keep about a 1 cm (just over 1/4 inch) rim of peach flesh when hollowing. If you scoop out too much, the peach halves may collapse or the filling will leak during baking.
Dark chocolate vs cocoa powder: You can substitute two tablespoons of unsweetened cocoa powder for the dark chocolate. Both versions are tasty, but chopped dark chocolate melts and gives a richer, more indulgent filling.
Optional liqueur: For a traditional touch, add a tablespoon of liqueur to the filling. Amaretto, Marsala, brandy or a hazelnut liqueur can enhance the flavor.
More easy Italian desserts to try
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Strawberry Semifreddo with Strawberry Sauce
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Ricotta al Caffè
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Pistachio Affogato
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Torta Caprese Bianca (Lemon Caprese Cake)
If you make these Italian baked peaches, please leave a comment to share how they turned out. They’re particularly lovely when served warm with plain cream or vanilla ice cream, which balances the rich chocolate and nutty amaretti notes.
Step-by-step photos are provided above to guide you through the process.
Italian Stuffed Peaches (Pesche Ripiene alla Piemontese)
By Emily
Equipment
- Sandwich bag
- Rolling pin (for crushing the cookies)
- Baking dish (about 9×11 inches recommended)
Ingredients
- 4 ripe peaches, yellow flesh (about 740g)
- 3.5 oz (100g) crunchy amaretti cookies, crushed (about 14 cookies)
- 3 oz (85g) 70% dark chocolate, finely chopped
- 1 tablespoon sugar
- 1 tablespoon (15g) unsalted butter, plus extra for greasing
- Pinch of salt (optional)
Instructions
- Preheat: Heat the oven to 180℃/350℉ fan or 200℃/400℉ static. Grease a baking dish with butter. Crush the amaretti cookies inside a sandwich bag using a rolling pin. Finely chop the dark chocolate.
- Prepare peaches: Halve the peaches and remove the stones. Using a small spoon, scoop out some flesh to create a cavity but leave about a 1 cm border so the halves stay intact. Arrange the peach halves in the baking dish.
- Make the filling: Place the scooped peach flesh in a bowl and mash with a fork or potato masher until pulpy. Stir in the sugar, then add the crushed amaretti and chopped chocolate. Mix until combined.
- Fill peaches: Spoon the mixture into each peach half. Dot each filled peach with a small piece of butter and, if desired, add a tiny pinch of salt to enhance the flavors.
- Bake: Bake for 25–30 minutes, until the peaches are tender and the chocolate has melted. Serve warm with cream or vanilla ice cream.
Notes
- Variation: Replace the dark chocolate with 1–2 tablespoons unsweetened cocoa powder if preferred.
- Storage: Best served warm immediately after baking; the fruit softens as it cools and releases juices.
- Make ahead: You can prepare and fill the peaches up to 1–2 days in advance; keep them covered in the refrigerator until ready to bake.
Helpful info for all recipes
- Extra virgin olive oil is used across recipes unless otherwise specified.
- Vegetables listed are medium unless noted otherwise.
- Recipes are tested using a fan (convection) oven.
Nutrition
Calories: 166 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 7 g | Sugar: 20 g
Nutrition information is an approximation and should be used as a guide only.
Leave a comment below to share your results and any personal adjustments you made.