“Pesche con gli Amaretti” (baked peaches with amaretti cookies) has always been one of my favorite Italian desserts. And these Paleo Baked Stuffed Peaches are perfect allergy free recreation of that delicious dish: quick, easy and extremely satisfying!
This treat is especially convenient to prepare at the end of the summer, when peaches are going out of season and they don’t taste as great to be eaten raw but are still amazing to be stuffed and baked!
While usually “Pesche con gli Amaretti” are stuffed with prune jam, cacao powder and Amaretti cookies (I am not talking about the soft cookies dusted with powder sugar that you guys might know. These are crunchy little pastries made with bitter almonds), this paleo version replaces all that with ingredients that are also compliant with the Auto Immune Protocol.
Like you will see in the procedure, combining carob powder, coconut flour some peach pulp, coconut milk and honey will allow you to recreate the perfect paleo stuffing for your baked peaches… and that touch of mint on top makes them be even more irresistible!
I love to eat these warm out of the oven, when I can collect the caramelized peach juice on the bottom of the casserole and scoop it on top of my baked peaches to give them an extra mouthwatering kick!
But, this is a dish you can refrigerate and eat whenever you want as it lasts a couple days and it’s good even cold!
Paleo Baked Stuffed Peaches
For the Stuffed Peaches:
- 3 large Peaches
- 2 tbsp Coconut Flour
- 1 ½ tbsp Carob Powder
- 4 tbsp Coconut Milk (canned and free from guar gum)
- 1 tbsp Honey
- ¼ tsp Cinnamon
- 1 tsp Coconut Flour
- 6 leaves of Mint
- ¼ tsp Cinnamon
- ¼ tsp Turmeric
- Preheat the oven to 350 F.
- Cut the peaches in half, remove the pit and carve out some pulp in the middle leaving at least a 2 centimeter border of fruit.
- Place all the peach pulp you carved out in a food processor, add in the coconut flour, carob powder, honey and coconut milk and pulse until you have a thick paste.
- Dispose the 6 peach halves in a casserole and stuff them with the paste you just prepared.
- Dust them with cinnamon and turmeric and bake for 30 minutes.
- When baked, sprinkle some coconut flour on top and a mint leaf and enjoy!!
I am pretty confident this recipe will soon become one of your favorites. How could it not?! It takes so little to make and comes out so well all the time that it would be a sin not to take any opportunities you have to stuff peaches and bake them! 😉
Can’t wait to have your feedback on this one!
Much love, Ambra!
This looks amazing and I can’t wait to try it! I just imported your recipe into my Real Plans account so I can schedule in : )
Anna that’s awesome! I am excited you want to give this recipe a try. It’s definitely one of my favorites!
My family is originally from the North of Italy too and they used to make “pesche e amaretti” all the time! Thanks for another great recipe Ambra!!
Jenny, thanks so much for stopping by! I am so glad this recipe brought back good memories about your family!!
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