Italian-Style Baked Peaches
Origin of the recipe
Baked peaches are a modern interpretation of traditional southern Italian desserts, where fresh fruit is often served as the finale to a meal. In the regions of Sicily and Calabria, peaches have been grown and enjoyed in season for centuries, complemented with honey, almonds, and citrus zest—all ingredients characteristic of the local cuisine. Unlike elaborate pies, this dessert was prized for its simplicity, naturalness, and ability to highlight the quality of its ingredients. Later, vanilla, ricotta, or ice cream were added to the recipe, inspired by the tradition of "dolce al cucchiaio" (desserts with a spoon). Today, the dish symbolizes the Italian philosophy of "cucina povera"—a humble yet refined cuisine where every ingredient plays a role and seasonality is the guiding principle.
What do you need for cooking?
Ingredients
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Peaches
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Biscotti cookies
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Peach jam
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White wine, sweet/semi-sweet
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Cocoa
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Egg
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Breadcrumbs
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Blender
- Baking dish
Step-by-step recipe:
Step 1:
Wash the peaches thoroughly, cut each in half and carefully remove the pit.
Step 2:
Using a spoon, lightly scoop out some of the flesh from each half to create a small indentation. Save the remaining flesh for the filling.
Step 3:
Finely crush the cookies (such as biscotti or shortbread).
Step 4:
Grind the reserved peach pulp in a blender until smooth.
Step 5:
In a bowl, combine the cookie crumbs with a small amount of wine (100-150 ml) and mix thoroughly until cohesive.
Step 6:
Add one egg, mix again.
Step 7:
Add peach puree, a couple of tablespoons of peach jam, and cocoa powder to taste. Mix everything thoroughly until you have a rich, aromatic mixture.
Step 8:
Fill the cavities in the peaches with the resulting filling, pressing lightly.
Step 9:
Sprinkle breadcrumbs on top to create a delicious crust.
Step 10:
Place the stuffed halves in an ovenproof dish and carefully pour in 2-4 tablespoons of wine.
Step 11:
Preheat oven to 180°C and bake peaches for 35–40 minutes until soft and lightly golden.
Step 12:
Serve!
Cooking tips:
Choose ripe but firm peaches—they should be easy to cut with a knife, but not overripe, otherwise they will fall apart when baked.
Cut the peaches in half and remove the pits, leaving the halves whole—this way they look beautiful and cook evenly.
Sprinkle the peaches with lemon juice—this will preserve their vibrant color and add a touch of tartness to balance the sweetness.
Add crunchy texture by topping the halves with chopped flaked almonds, pistachios, or pangrattato (toasted breadcrumbs with butter).
Bake at 180°C for just 40 minutes—peaches cook quickly, so it's important not to overcook them; they should remain juicy and slightly warm.
Serve with a temperature contrast: add a scoop of vanilla ice cream, whipped cream, or cool yogurt for the classic Italian treat (“caldo-freddo”).
Garnish before serving: fresh mint, basil, or a pinch of sea salt will enhance the flavor and give the dish an authentic Italian flair.
