Pesche Scaligere with a Javanese Twist

Ingredients

In this Javanese adaptation, the traditional Italian Pesche Scaligere is infused with the vibrant flavors of Javanese cuisine. The original dish typically features a filling of amaretti cookies, cocoa powder, and almonds, while the Javanese version incorporates coconut, peanuts, lemongrass, and aromatic spices. This adaptation adds a unique twist to the dish, infusing it with the bold and exotic flavors of Javanese cuisine. We alse have the original recipe for Pesche Scaligere, so you can check it out.

• 4 ripe peaches 4 ripe peaches
• 1/2 cup (120g) shredded coconut 1/2 cup (120g) shredded coconut
• 1/4 cup (35g) roasted peanuts, finely chopped 1/4 cup (35g) roasted peanuts, finely chopped
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric 1/4 teaspoon turmeric
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 22g, 16g
• Protein: 3g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the peaches in half and remove the pits.
3. 3.
   Carefully scoop out the flesh from the center of each peach half, leaving a hollow cavity. Reserve the flesh in a bowl.
4. 4.
   In a separate bowl, combine the shredded coconut, chopped peanuts, lemongrass, ground coriander, ground cumin, turmeric, chili powder, brown sugar, vegetable oil, and a pinch of salt. Mix well.
5. 5.
   Add the reserved peach flesh to the coconut mixture and mix until well combined.
6. 6.
   Spoon the coconut and peach mixture into the hollowed-out peach halves, pressing it down gently.
7. 7.
   Place the stuffed peaches on a baking sheet and bake for 20-25 minutes, or until the peaches are tender and the filling is golden brown.
8. 8.
   Serve the Javanese-inspired Pesche Scaligere warm as a delightful appetizer or dessert.

Treat your ingredients with care...

• Peaches — Choose ripe and juicy peaches for the best flavor and texture.
• Lemongrass — Remove the tough outer layers of the lemongrass stalk before finely chopping it.
• Shredded coconut — Use unsweetened shredded coconut for a more authentic Javanese flavor.
• Roasted peanuts — If you prefer a smoother texture, you can pulse the peanuts in a food processor instead of chopping them by hand.
• Aromatic spices — Adjust the amount of spices according to your taste preferences. Add more chili powder for a spicier kick.

Tips & Tricks

• For an extra burst of flavor, drizzle the stuffed peaches with a squeeze of lime juice before serving.
• If you prefer a sweeter filling, you can add a tablespoon of honey or maple syrup to the coconut mixture.
• Serve the Javanese-inspired Pesche Scaligere with a dollop of coconut cream or a scoop of coconut ice cream for a delightful dessert.

Serving advice

Serve the Javanese-inspired Pesche Scaligere warm as an appetizer or dessert. Garnish with fresh mint leaves for a pop of color and a refreshing aroma.

Presentation advice

Arrange the stuffed peaches on a platter, placing them cut-side up to showcase the beautiful filling. Sprinkle some toasted coconut flakes over the top for an elegant touch.