Baked Peaches From the Piedmont

• 6 each peaches ripe
• 13 cup sugar
• 8 each almond macaroons italian, crushed such as amaretti di saronno
• 1 each egg yolks
• 4 tablespoons butter, unsalted melted

1. Try this with white peaches, if available, for a subtle variation on the original.
2. PREHEAT THE OVEN TO 350F (180C) and set a rack in the middle level.
3. Rinse, halve and pit the peaches.
4. Puree 2 of the peach halves in a food processor.
5. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk.
6. Cover each peach half with this filling and place the peach halves in a buttered baking dish.
7. Sprinkle the remaining butter over the peaches and bake for about 30 minutes, until the peaches are baked through and the filling is a deep golden color.
8. Serve hot or at room temperature.

peaches, sugar, almond macaroons, egg yolks, butter

Taken from recipeland.com/recipe/v/baked-peaches-from-the-piedmont-3917 (may not work)