Amaretti-Stuffed Peaches

1/2 stick (1/4 cup) unsalted butter, softened
1 cup coarsely crumbled amaretti (Italian almond macaroons, preferably
Lazzaroni brand)
2 1/2 tablespoons all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
8 firm-ripe small peaches (about 2 lb), halved lengthwise and pitted
Accompaniment: mascarpone cheese or creme fraîche

Put oven rack in middle position and preheat oven to 350 F.
Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or
ceramic baking dish.
Pulse 3/4 cup crumbled amaretti in a food processor until finely
chopped, then add flour, sugar, salt, and remaining 2 tablespoons
butter. Blend until butter is incorporated, then add egg and blend
until smooth.
Scoop out just enough peach pulp from center of each peach half with a
melon-ball cutter or a small spoon to create a 1-inch-deep cavity.
Arrange peaches, cut sides up, in baking dish, then brush skins with
melted butter from dish. Divide amaretti mixture among cavities, then
sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until
filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room
temperature.

Makes 8 servings.



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