Name: Baked Peaches with Amaretti and Cocoa
Yield: Serves 4
Ingredients: Unsalted butter, for the baking dish; 4 ripe peaches, washed and patted dry; 5 tablespoons crushed amaretti cookies (about 2 ounces); 1 large egg yolk; 1/2 teaspoon cocoa powder; 1/4 cup dry white wine, such as Pinot Grigio; Whipped cream, for serving (optional); To hurry along not-very-ripe peaches, put them in a paper bag, close the top, and let them sit at room temperature until they ripen. I wish I could give you a specific length of time, but you just need to keep checking until they're ready.

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Baked Peaches with Amaretti and CocoaEllen Silverman

Peaches are abundant in the area around Piacenza. My mom's mother, Nonna Stella, used to use them in this traditional dish during the months when the peaches were at their best. In fact, my mom likes to tell me how, when she was pregnant, she ate them nonstop.

The peaches should be very ripe and juicy. If they're not so juicy, you may need to chop an extra peach half for the filling, to add a little moisture. Make amaretti crumbs by pulsing the cookies in a food processor, or putting them in a resealable plastic bag, and crushing them with a rolling pin or a meat mallet.

Recipe notes

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