1/2 stick unsalted butter, softened
1 cup coarsely crumbled amaretti (Italian almond macaroons)
2 tablespoons all-purpose flour
2 tablespoons sugar
1 large egg
8 firm ripe small peaches, halved lengthwise and pitted
Instructions Preheat oven to 350 F. Melt 2 tablespoons butter & swirl it into a glass or ceramic baking dish.
In food processor, process the amaretti until it is the consistency of breadcrumbs. Add flour, sugar, remaining 2 tablespoons butter. Process & blend until butter is incorporated. Add egg and blend until smooth.
Scoop some of the peach pulp from the center of each peach half (I use a small spoon) to create a cavity that will hold the filling. Slice a small piece off the bottom of each peach half so that it doesn’t tilt. Arrange each peach half, cut side up, in the baking dish. Divide the amaretti mixture among the peaches. Bake until the filling puffs a bit and gets crisp (about 35 min.). Serve warm with a dollop of whipped cream.