SERVES 4 TO 6 PEOPLE
3-4 ripe peaches, pitted and halved
⅔ cup (100 g) dry amaretti cookies, crushed
6 tablespoons (60 g) chopped almonds, roughly chopped
4 teaspoons (15 g) sugar
1 tablespoon (5 g) cocoa powder
3 tablespoons (50 g) butter, melted
¼ cup (60 ml) sweet white wine (preferably Moscato)
Mint leaves, chopped
Scoops of vanilla ice cream
1. Begin by increasing the size of the peach cavity left by the pit, by removing a tablespoon of flesh. Set aside the flesh.
2. Chop the peach flesh you removed and mix in a bowl with Amaretti cookies, almonds, 2 teaspoons of sugar and cocoa powder.
3. Add the wine and stir until the texture of the mixture is thick and uniform.
4. Brush peaches with butter on both sides and arrange on a plate, the cavities toward the top.
5. Fill each cavity with 1-2 tablespoons of stuffing.
6. Evenly sprinkle peaches with the remaining sugar.
7. Heat the grill of the barbecue to medium-low.
8. Arrange peaches on the grill skin-side down, and cook over low heat, about 10-15 minutes. (Check the barbecue frequently to avoid burning peaches.)
9. Carefully remove peaches from the grill, as they will be soft and very warm.
10. Garnish with fresh mint and add generous scoops of vanilla
ice cream.
