Peaches Stuffed with Amaretti Cookies

• 1/3 cup cold whipping cream
• 4 teaspoons unsalted butter
• 12 small amaretti cookies (Italian macaroons; about 1 1/2 ounces total)
• 3 ripe but firm peaches (about 5 ounces each), halved and pitted
• 3 teaspoons sugar

1. In a medium bowl, beat the cream with an electric mixer until soft peaks form.
2. Cover and refrigerate the whipped cream until ready to use.
3. Preheat the oven to 375 degrees F. Spread 1 teaspoon of butter over the bottom of an 8-inch baking dish.
4. In the bowl of a food processor, pulse the amaretti cookies until finely crumbled.
5. Using a melon baller, scoop out the red flesh from the center of each peach.
6. Arrange the peaches cut side up in the prepared dish.
7. Fill the center of the peaches with the amaretti cookie crumbs.
8. Dot each peach with 1/2 teaspoon of butter, then sprinkle 1/2 teaspoon of sugar over each.
9. (The whipped cream and peaches can be prepared 4 hours ahead.
10. Keep the whipped cream refrigerated.
11. Cover and refrigerate the peaches.)
12. Bake the peaches until they are tender and the filling is crisp on top, about 30 minutes.
13. Serve warm with the whipped cream.

cold whipping cream, unsalted butter, amaretti cookies, peaches, sugar

Taken from www.epicurious.com/recipes/food/views/peaches-stuffed-with-amaretti-cookies-376754 (may not work)