Traditional Piedmontese baked peaches (Pesche Ripiene) filled with crunchy amaretti cookies and dark chocolate. This simple Italian summer dessert is easy to prepare and delicious served warm with vanilla gelato or a spoonful of softly whipped cream.
Pesche Ripiene come from Piemonte (Piedmont) in northern Italy. Traditionally prepared with cocoa powder, modern versions often use either unsweetened cocoa or chopped dark chocolate for a deeper, richer flavour. This version uses dark chocolate for an indulgent finish while keeping the classic texture from amaretti biscuits.
I tested several variations to balance texture and sweetness; the combination of crunchy amaretti crumbs and good-quality dark chocolate is my favourite. The recipe is straightforward to prepare and ideal for summer when peaches are at their best.
Serve these Italian baked peaches warm, paired with cold vanilla gelato, a drizzle of cream, or a dollop of mascarpone. They are elegant enough for guests yet quick enough for a relaxed weeknight dessert.
Ingredient notes
- Peaches: Choose ripe peaches that are easy to hollow out. Yellow-flesh peaches work well, though white-flesh varieties or yellow-flesh nectarines are good alternatives. Freestone peaches are preferable for easy stone removal.
- Amaretti cookies: Use crunchy amaretti biscuits so you can crush them into coarse crumbs; soft amaretti won’t give the same texture.
- Dark chocolate: Opt for a quality dark chocolate, ideally 70% cocoa or higher, for a rich chocolate note that complements the peaches.
- Sugar: The recipe uses just one tablespoon of sugar because peaches and amaretti contribute natural and baked-in sweetness. Adjust to taste before filling if your peaches are less sweet.
Top tips from testing
Leave a border: When hollowing the peaches, keep about 1 cm (just over 1/4 inch) of flesh around the edge so the halves hold their shape. If you remove too much, the filling can spill out during baking.
Chocolate or cocoa: You can substitute the dark chocolate with two tablespoons of unsweetened cocoa powder for a lighter finish. Chopped dark chocolate yields a richer, creamier filling when melted.
Add a splash of liqueur (optional): Many Piedmontese recipes include a small measure of liqueur. One tablespoon of Amaretto, Marsala, brandy, or Frangelico enhances the flavour without overpowering the peaches.
More easy Italian desserts to try
Italian Desserts
Strawberry Semifreddo with Strawberry Sauce
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Ricotta al Caffè
Italian Desserts
Pistachio Affogato
Italian Desserts
Torta Caprese Bianca (Lemon Caprese Cake)
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Italian Stuffed Peaches (Pesche Ripiene alla Piemontese)
By Emily
Equipment
- Sandwich bag
- Rolling pin (for crushing the cookies)
- Baking dish (a 9×11 inch dish works well)
Ingredients
- 4 ripe peaches, yellow flesh (around 740g)
- 3.5 oz (100g) crunchy amaretti cookies, crushed (about 14 cookies)
- 3 oz (85g) 70% dark chocolate, finely chopped
- 1 tablespoon sugar
- 1 tablespoon (15g) unsalted butter, plus extra for greasing
- Pinch of salt (optional)
Instructions
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Preheat the oven to 180℃/350℉ fan or 200℃/400℉ static. Grease a baking dish with butter. Crush the amaretti cookies into coarse crumbs using a sandwich bag and rolling pin. Finely chop the dark chocolate.
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Slice each peach in half and remove the stone carefully. Using a small spoon, scoop out some of the flesh from each half, leaving a border of about 1 cm (just over 1/4 inch) so the peach holds its shape. Arrange the peach halves in the prepared baking dish.
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Place the scooped peach flesh into a bowl and mash it with a fork or potato masher until pulpy. Add the tablespoon of sugar and combine thoroughly.
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Stir in the crushed amaretti and the chopped dark chocolate until the mixture is evenly combined. If you like, add one tablespoon of liqueur (Amaretto, Marsala, brandy or Frangelico) for extra aroma.
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Spoon the filling into each peach half, pressing gently to fill the cavity. Dot each filled peach with a small piece of butter and, if desired, a tiny pinch of salt to enhance the chocolate flavor.
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Bake for 25–30 minutes, until the peaches are tender and the chocolate has melted. Serve the pesche ripiene warm with cold vanilla gelato, cream or a spoonful of mascarpone for a contrast of temperatures and textures.
Notes
- Variation: Replace dark chocolate with 1–2 tablespoons unsweetened cocoa powder if you prefer a less rich filling.
- Storage: These peaches are best served warm immediately after baking. They will soften further as they sit because of the released juices.
- Prep in advance: You can hollow and fill the peaches ahead of time and keep them refrigerated for 1–2 days before baking.
Helpful info for all recipes
- Extra virgin olive oil is used in many recipes unless noted otherwise.
- When using canned or jarred tomatoes, choose a trusted brand for best flavour.
- Vegetable sizes are assumed to be medium unless otherwise stated.
- Recipes are developed and tested using a fan (convection) oven.
- Nutrition figures are provided as approximations and should be used as a guide.
Nutrition
Nutrition information is automatically calculated and should be considered an approximation.
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