Amaretti-Stuffed Peaches With Marsala

• 6 freestone peaches
• 2 ounces amaretti cookies, chopped
• 2 teaspoons finely chopped crystallized ginger
• 14 cup superfine sugar
• 13 cup sliced almonds
• 12 cup sweet marsala wine
• 2 ounces butter, chopped
• heavy cream, to serve
• vanilla ice cream, to serve (optional)

1. Lightly grease an ovenproof dish, and preheat oven to 350F.
2. Halve peaches and remove stones.
3. Scoop out a little of the flesh from each half, chop, then place in a bowl.
4. Add the chopped amaretti cookies, crystallized ginger, sugar, almonds and 1-2 teaspoons marsala.
5. Stitr with a spoon to form a slightly sticky mixture.
6. Fill the peach cavities with the amaretti mixture, forming a mound with each.
7. Top each half with a small piece of butter, then place the peaches into the greased dish.
8. Pour the remaining marsala around the peaches.
9. Cover loosely with foil, and bake in the oven for 20 to 25 minutes, basting from time to time with the marsala.
10. Check if peaches are tender, and cook a little longer if necessary.
11. Peaches can be served warm or at room temperature with the pan juices spooned over, accompanied with a dollop of cream and a scoop of ice cream if desired.

peaches, amaretti cookies, ginger, sugar, almonds, sweet marsala, butter, heavy cream, vanilla ice cream

Taken from www.food.com/recipe/amaretti-stuffed-peaches-with-marsala-115852 (may not work)