Cooking instruction
Ingredients for 8 people 4 Peaches 35g butter 50g Amaretti cookies 40g sugar 1 tbs Cocoa 1 tbs peeled almonds 1 jar Moscato wine cream by Tartuflanghe 20g sultana 20g cherry marmalade Preparation: In a little bowl with warm water, allow the sultana to re-hydrate for about 15 minute. Cut the peeled peaches into halves, leave the stone and enlarge the hole in the centre with a spoon. Ground the almonds and the cookies and add them to the pulp of the peach in another bowl. Add 1/2 of the sugar, the cocoa, the sultana and the marmelade. Mix all the ingredients together. Pour the mix in each peach half and add a flake of butter on top. Arrange the peaches in a pyrex dish and bake them in the oven at 180° for about 30 minutes. Arrange the warm peaches on the serving dish and garnish them with some Moscato Cream.
