4 Ripe but firm Peaches

2 oz. Amaretti Biscuits

2 Tbsp. Butter softened

2 Tbsp. Sugar

1 Egg Yolk

4 Tbsp. Amaretto Liqueur

1 C. Dry White Wine

8 Tiny Sprigs of Basil to decorate

Ice Cream or Pouring Cream to serve

Pre heat oven to 350~. Following the natural indentation line on each peach, cut in half down to the central stone, then twist the halves in opposite direction to separate them. Remove the peach stones, then cut away a little of the central flesh to make a larger hole for the stuffing. Chop this flesh finely and set aside. Cream the butter and sugar together in a separate bowl until smooth. Stir in the reserved chopped peach flesh, egg yolk and half the amaretto liqueur with the amaretti crumbs. Lightly butter a baking dish that is just large enough to hold the peach halves in a single layer. Spoon the stuffing into the peaches, then stand them in the dish. Mix remaining liqueur with the wine. Pour over the peaches and bake for 25 minutes or until the peaches feel tender when tested with a skewer. Decorate with basil and serve at once, with ice cream or cream

Bonnie (Bonita) Darkangelo