This recipe has accompanied me during summertime since I can remember. Anytime we would have a grill going either at the farm or at the beach, we would sear peaches and apricots and fill them in fun and special ways.
While apricots land themselves to a more savory preparation (like goat cheese), peaches turn soft, sugary and delicious when grilled. The Amaretti filling is truly a marriage in Heaven, as the slightly bitter component of the cookie shines through the incredible flavor of the peach during the peak of the season.
One thing my mother would do often was to prepare the Amaretti balls in advance and cool them off in the fridge as she liked a lot the cold/warm contrast between the grilled peach and the chilled filling.
Serves: 6 / Prep time: 15 minutes / Cook time: 3-5 minutes
- 6 ripe peaches, sliced in half and pitted
- 3/4 cup Amaretti cookie, crumbled
- ¼ cup Amaretto liqueur
- 1 tablespoon cocoa powder
1Heat grill to medium high heat.
3Place peaches cut side down and grill for 3 minutes, until golden and a bit charred. Turn over and cook for another 3 minutes, this should soften everything up. Remove from grill to cool.
4Add cookie crumbles to a medium bowl. Stir in cocoa powder, amaretto, and toss well. Mold the cookie crumbles into round balls and place in the center of the grilled peach where the pit would be. Serve while still warm.