Ligurian Stuffed Peaches (Liguria)

Desserts

Ingredients

Ripe peaches - 13

Chopped candied peel - 1/2 cup

Chopped candied pumpkin or other fruit - 1/2 cup

Sugar - 6 tbsps

White wine - 1 cup

Halve all the peaches and remove the stones. Split the stones, take out the kernels and chop them finely. Scoop out the flesh one peach and put this into a bowl. Add the copped kernels, the candied peel and pumpkin. Mix well but not to a paste. Fill the halves and secure with cotton or thin skewers.

Dissolve the sugar in the wine. Place the peaches in a shallow baking pan, pour over the wine and sugar mixture and bake in a moderate oven (375F) for about 40 minutes, or until soft, basting occasionally with the pan juices.

Serve 1-2 peaches per person