Stuffed peaches au gratin

Name: Stuffed peaches au gratin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 ripe peaches; 80 g Amarettini; 1 egg (size M); 1 TEASPOON Cocoa powder; 3 TABLESPOONS + 80 g sugar; 2 TABLESPOONS Butter; 100 ml Marsala; 4 Egg yolk (size M); 7-10 Tbsp Lemon balm and Amarettini; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 ripe peaches
80 g Amarettini
1 egg (size M)
1 TEASPOON Cocoa powder
3 TABLESPOONS + 80 g sugar
2 TABLESPOONS Butter
100 ml Marsala
4 Egg yolk (size M)
7-10 Tbsp Lemon balm and Amarettini
7-10 Tbsp Grease

Directions

1
Wash the peaches, halve them and remove the stone. Hollow out the peach halves with a ball cutter or a spoon until the edge is about 0.5 cm thick. Cut the flesh into small pieces. Crumble the Amarettini, mix with the pulp, egg, cocoa and 2 tablespoons of sugar.
2
Melt butter. Fill peach halves with amaretti mixture, place them close together in a greased ovenproof dish. Sprinkle with butter and sprinkle with 1 tablespoon of sugar. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.
3
Meanwhile, for the zabaglione, mix Marsala, egg yolk and 80 g sugar. Whip over a warm water bath to a thick, foamy cream. Arrange the peaches with some zabaglione. Garnish with lemon balm and amarettini. Add the rest of the zabaglione