Amaretti peaches with honey & chocolate

Amaretti peaches with honey & chocolate

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(5 ratings)


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Cooking time

Takes 35-45 minutes

Skill level



Serves 6

An Italian classic with a twist, the perfect end to an Italian Sunday lunch

Nutrition and extra info

Nutrition info


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  • 6 large just ripe but firm peaches
  • 15 loose (or 9 paper-wrapped) amaretti biscuits
  • scant 50g blanched almonds
  • 85g dark chocolate (minimum 60% cocoa solids), roughly broken
  • 1 large egg, beaten
  • 2 tbsp honey – clear or set

To serve

  • 500g tub crème fraîche or mascarpone
  • a little cocoa powder

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  1. Preheat the oven to 200C/gas 6/fan 180C. Halve and stone the peaches, then dig out a little flesh from the centre of each half, using a sharp-edged soup spoon. Put flesh and peaches to one side.
  2. Tip the amaretti, almonds and chocolate into a food processor and pulse until the mixture is like coarse gravel. Add the spooned-out peach flesh, egg and honey and whizz for just a second or two to combine – don't over-process.
  3. Spoon the stuffing into the peach halves, mounding it up a little. Arrange the peaches in a single layer in a heavy baking tin, then bake for 25-30 minutes or until the flesh is tender and the stuffing nicely browned. Serve hot, with a dollop of mascarpone or crème fraîche and a dusting of sifted cocoa powder.

Recipe from Good Food magazine, September 2002

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Show comments
looney's picture

Wow, don't worry too much about ratios. These ingredients go so well together so just decide how you might like it best. I am not a great lover of ice cream but this would be awesome with a good ice cream.

katrina_777's picture

can this be made with apricots?

chrisgalea's picture
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If you want to make a good impression, prepare this dessert. I added a bit of lemon juice to the unfilled peaches so that the flesh retains its colour.

niamh1703's picture

Have made this lots of times, always turns out well and is a real crowd pleaser. Don't usually use the honey as the peaches are sweet enough. Works well if you put a small glass of white wine and a drop of water in the dish when you bake them, it makes a nice syrup to serve with the peaches. I find it works best with slightly under ripe peaches as they soften considerably when cooked - also easier to halve/stone.

cara_caz's picture
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Tasted delicious but did anyone else have trouble halving/stoning their peaches? Not sure if mine were under/over-ripe but I found it really hard to split them without squashing half the fruit in the process.
Any tips?

pshopper's picture

Yuk, will not make these again. I think my peaches were a tad ripe and thus collapsed in the dish. I don't think I like the combination of chocolate and soft fruit.

robkar8's picture

delicious, all the family enjoy these. went down well when warmed on the BBQ. made these twice already, definately will be making them again

pumpernickle's picture
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So simple, but the end product is truly stunning. It looks good and tastes even better, if you want to impress then this is a must.