Peche Alla Piemontese
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- -- recipe below)
- 6 ripe peaches
- 1/3 cup sugar
- heavy cream -- optional
- 4 tablespoons butter
- 8 italian macaroons -- crushed (see
- 1 egg yolk
Contains
EggsMilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat the oven to 350 degrees.
- Rinse, halve and stone the peaches. Puree 2 of the peaches in a food processor. Place the puree in a bowl add the sugar, crushed macaroons and the egg yolk. Cover each peach halve with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 45 minutes. Serve hot or cold, with or without heavy cream.
Plating
Cookware for this recipe
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Baking dish
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Mixing bowl
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Blender
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Food processor
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Chef's knife