Scaliger peaches

Carefully peel the yellow peaches and make a vertical cylindrical hole in each fruit, large enough to remove the pit. Work without breaking the flesh and keep the peaches whole, as they will contain the filling. The preparation is complete when the pit is removed and the hole passes through the center of the fruit.

Evenly butter a baking sheet Using the butter called for in the recipe. Spread the dressing evenly over the peaches, so the fruit doesn't stick during baking. The surface should be slightly shiny and coated in an even layer, without any accumulation of butter.

Finely chop the peeled and toasted sweet almonds. Grind them into very fine pieces, but avoid turning them into a paste: the consistency should remain dry enough to be easily combined with the other ingredients. The process is ready when no large pieces remain and the toasted aroma is evident.

Crumble and crush the amaretti cookies, then combine them with the chopped almonds. Add the sugar, honey and the grappa, then mix until you get a mixture homogeneous, moist and malleable. The filling must keep its shape without being liquid: if lifted with a teaspoon, must remain compact and spread without dripping.

Insert the filling into the central hole of each peach, pressing it gently to fill the entire cavity. Don't over-compress the pulp, which could break, but make sure that the mixture It reaches the bottom. The peaches are ready when the filling is well contained and the surface of the hole is filled.

Arrange the stuffed peaches on the baking sheet buttered, keeping them stable and spaced far enough apart to allow the heat to circulate. Make sure the filling remains facing upwards or does not leak out. baking sheet It's ready for the oven when all the fruit is arranged in a single layer.

Bake at 180°C (356°F) for at least two minutes, extending the cooking time depending on the size of the peaches. Observe the flesh: it should soften and warm, while the filling should be warm and slightly combined. Check for doneness without waiting for the fruit to completely lose its structure.

Remove the peaches from the oven and let them rest briefly, then serve them warm. The flesh should be soft but still whole, with the aromatic filling firm in the center. If desired, accompany each portion with whipped cream served separately, maintaining a distinct contrast between the warm fruit and the cold cream.