Pesche Scaligere - Stuffed Peaches

Ingredients

• 4 ripe peaches 4 ripe peaches
• 100g (3.5 oz) ladyfingers 100g (3.5 oz) ladyfingers
• 100g (3.5 oz) dark chocolate, finely chopped 100g (3.5 oz) dark chocolate, finely chopped
• 250g (8.8 oz) mascarpone cheese 250g (8.8 oz) mascarpone cheese
• 2 tablespoons amaretto liqueur 2 tablespoons amaretto liqueur
• Cocoa powder, for dusting Cocoa powder, for dusting
• Chocolate sauce, for drizzling Chocolate sauce, for drizzling

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 30g (20g sugars)
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Cut the peaches in half and remove the pits.
2. 2.
   Using a spoon, carefully hollow out the center of each peach half, creating a cavity for the filling. Set aside.
3. 3.
   In a small bowl, soak the ladyfingers in amaretto liqueur until softened.
4. 4.
   In a separate bowl, combine the mascarpone cheese and chopped dark chocolate. Mix well until smooth and creamy.
5. 5.
   Gently fold in the soaked ladyfingers into the mascarpone mixture.
6. 6.
   Spoon the filling into the hollowed-out peach halves, ensuring they are generously filled.
7. 7.
   Dust the filled peaches with cocoa powder.
8. 8.
   Drizzle chocolate sauce over the top of each peach half.
9. 9.
   Refrigerate for at least 1 hour before serving.
10. 10.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Ladyfingers — Ensure that the ladyfingers are soaked in amaretto liqueur until softened but not soggy. This will help them blend seamlessly into the filling, adding a delightful flavor and texture.

Tips & Tricks

• For an extra touch of indulgence, serve the Pesche Scaligere with a dollop of whipped cream or a scoop of vanilla gelato.
• If you prefer a stronger almond flavor, you can add a few drops of almond extract to the filling mixture.
• To make the dish more visually appealing, garnish with a sprig of fresh mint or a dusting of powdered sugar before serving.
• If you don't have amaretto liqueur, you can substitute it with almond syrup or a splash of almond extract mixed with water.
• If you want to make this dessert ahead of time, prepare the filling and hollow out the peaches in advance. Fill the peaches just before serving to maintain their freshness.

Serving advice

Serve the Pesche Scaligere chilled to fully enjoy the contrast between the cool, juicy peaches and the creamy filling. This dessert is best enjoyed with a spoon, savoring each bite of the velvety filling and the natural sweetness of the peaches.

Presentation advice

Arrange the Pesche Scaligere halves on a serving platter, ensuring they are evenly spaced and visually appealing. Drizzle the chocolate sauce over the top in an artistic manner, and sprinkle a light dusting of cocoa powder for an elegant finishing touch.