Stuffed peaches (3)

Best peaches are those sciaparine that split in half for a slight finger pressure: in La Morra the lost porèt and call are slightly oval, shaped like a lemon, which look for the color and the skin surface.

Take these peaches or another cultivar and boil them quickly, then split tiles in half, Peel and deprive of the kernels.

You can not even Peel, however the operation it is advisable to avoid the discomfort in the mouth hard Peel for baking, especially in people allergic itself already the velvety skin.

In a bowl, crumble the macaroons rather finely and add them to the cocoa, sugar and egg yolks, mix carefully and put the stuffing in the cavity of the peaches having adequately (but not too) expanded with a teaspoon.

Arrange peaches so filled on a baking sheet and bake at 160 degrees for half an hour.

Let cool and serve.

Suggested wine: Moscato D'Asti.