Persi Pien, one of the most classic 'flavours' of Piedmont, namely peaches stuffed with cocoa and amaretti biscuits, a poor, traditional dessert that concluded the rite of the 'merenda sinoira'.
• 80 gr amaretti biscuits
• 30 gr of butter
• 10 gr of cocoa powder
• 70 gr dark chocolate
• 6 ripe, firm yellow peaches
• 1-2 tablespoons of rum
• 2 egg yolks
• 60 gr of sugar
Wash the peaches, dry them and cut them in half, remove the stone with the help of a knife.
With the help of a teaspoon, lightly hollow out the peaches all around where the stone was, place the pulp obtained in a bowl.
Mash the flesh of the peaches.
Crumble the amaretti biscuits and whisk the egg yolks with the sugar.
Pour the mixture into a bowl and while stirring, add the amaretti biscuits powder, bitter cocoa, chopped chocolate, peach pulp and rum. Fill the hole in the peach halves with the amaretti powder and chocolate mixture and place them, one next to the other, in a buttered (or lined with baking paper) baking tin.
Sprinkle the peaches with butter flakes and bake in a preheated oven at 180° for about 40-45 minutes.
Serve them cold. You can combine them with a Marsala zabaglione or with a Passito wine, Erbaluce di Caluso.