Roasted Stuffed Peaches with Rum and Crushed Amaretti

Patience is not one of my strong points. It’s taken me years to demonstrate even the first signs of restraint. As a kid I never mastered the art of waiting, and I couldn’t contain myself until Christmas day to open my presents. I still remember sneaking upstairs when I was 10 and finding a hockey sweater I was dying to get. Christmas day rolled around and my acting chops rivalled David Caruso on CSI. I straight up overacted! I was caught. Lesson ~~not~~ learned.

Today I have a hard time holding on to a recipe I’ve tweaked, adapted or come up with. It’s hard enough scheduling a post to go live in a few days and waiting. So the chances of of me holding out and making this dessert in the summer are all but washed away. I don’t have it in me. I’m a mental midget.

There’s no debate that peaches are ripe in the summer. And yes, i’ll make this again then. But I can’t hold off that long to test it out and write about it. I needed to do it right away. Sure the peaches are local and in season during the warmer summer months, and I generally prefer cooking that way, but sometimes temptation is too strong to withstand.

Consider this taking one for the team. I’m good like that.

A soft and juicy peach with a sweet and savoury mixture.

The best part about this recipe is using up the peaches that aren’t perfectly ripe. Maybe they’re superficially a notch below the few in your basket that are meant for grabbing and eating. Even with fruit, the pretty ones get picked first. Sad. For the ones that usually get left until the end, I give you this. My glipse into what the summer holds, Roasted Peaches with Rum and Crushed Ameretti. My one-way ticket to the warmer days that lie ahead.

From my kitchen to yours, happy eating!

Roasted Stuffed Peaches with Rum and Crushed Amaretti

The Goods:

2 peaches, ripe but firm
1/2 cup amaretti cookies, crushed
1 tbsp. dark rum
1 tbsp. Kahlua
1 tbsp. cocao powder
1 tbsp. grated dark chocolate
1 tsp. granulated sugar
pinch of salt
2 cinnamon sticks
1/4 cup coconut rum
1 tbsp. butter, melted

Prep:

Preheat the oven to 400 degrees.
Slice the peaches in half, vertically. Remove the pits and scoop out the hard flesh. Scoop out a bit of the soft flesh as well to create a pocket. Reserve the soft flesh.
Crush the amaretti cookies in a bag with a rolling pin and add to a small bowl. Add the rum, liqueur, cocoa, chocolate, sugar and salt and mash up with a fork. Mix until combined.
Fill the peach pockets with the mixture and place in a shallow baking pan. Pour the coconut rum around the peaches and place the cinnamon stick over top.
Bake for 30-35 minutes, until the peaches are soft and the mixture is slightly crispy.
Serve with some melted butter over top and some shaved chocolate around the plate.
Serves 2.